Grilled Lamb Steaks with Harissa Sauce and Green Beans

I love a good lamb steak and I think they're a bit underrated. They're so much more affordable than beef and with a delicious layer of fat that melts into the meat as it cooks - what's not to to like!?

The best way to cook lamb steaks, for me, is on a griddle pan so that they get nicely charred and the flavour intensifies. Speaking of intense flavour, this dish uses harissa as both a marinade for the meat as well as in the sauce providing a lovely kick which is nicely offset by the yoghurt, tahini and honey. As always, if you don't have or like green beans, use whatever green veg you like. Just make this dish - it's a winner!

Grilled Lamb Steaks with Harissa Sauce and Green Beans

Serves 4

oil

4 lamb cutlets 

3 tbsp harissa paste 

1 lemon, juice only

200g green beans 

150g natural yogurt 

1 tbsp clear honey

2 tbsp tahini 

small handful mint leaves, finely chopped 

1 garlic clove, crushed

sea salt and freshly ground black pepper

Put the chops in a dish, add 2 tbsp of the harissa and half the lemon juice and rub into the flesh together with a big pinch of salt and pepper. Leave for at least 15 minutes. 

Mix the rest of the harissa and lemon juice with the yoghurt. honey, tahini, mint and garlic in a large bowl. Season with salt and pepper and set aside.

Heat a grill pan to high and bring a small saucepan of salted water to the boil. Drizzle a little oil over the lamb then char-gill for 3 minutes on each side, then rest. Boil the green beans for 5 minutes then drain and tip into the bowl with the harissa sauce.

Toss the beans to coat then divide between plates. Slice the steaks and plate up next to the beans with the rest of the sauce poured alongside. Add a little extra sea salt over the sliced steak and serve.