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How To Cook Harissa-Baked Heritage Lamb Steak and Chickpeas With The Yorkshire Gourmet

How To Cook Harissa-Baked Heritage Lamb Steak and Chickpeas With The Yorkshire Gourmet

By Paul Robinson

"Paul Robinson aka The Yorkshire Gourmet is a self-taught cook and forager, a Yorkshireman through and through, his accent and humour giving him away as much as his..."

Fiery flavours. Beautifully tender and flavoursome 7-Day Aged Suffolk Lamb pan-seared then slow-baked in the oven with tinned tomatoes, red onion, garlic, harissa, chillies, rosemary, lamb stock and chickpeas. Really satisfying and plenty of heat, how I like it. Bags of flavour so serve simply with steamed couscous.


  1. Pre-heat the oven to 170°C/150°C fan/Gas 3½.
  2. In a small bowl, mix the flour with the dried rosemary and oregano and some smoked sea salt and freshly ground black pepper.
  3. Pat dry the lamb with kitchen paper and allow to come to room temperature then dust with the flour mixture.
  4. Heat two tablespoons of extra virgin olive oil in a large deep-sided frying pan over a moderate heat then brown the lamb on all sides until well caramelised – about 2 to 3 minutes on each side. Remove the lamb steaks from the pan then set aside.
  5. Add the red onion to the pan and cook until soft for a couple of minutes. Add a little extra virgin olive oil to the pan if necessary.
  6. Add the minced garlic and briefly cook until you can smell the garlic, don’t let it burn. Add the chillies then pour the tinned tomatoes into the pan and stir everything together.
  7. Pour the lamb stock into the remains of what’s left in the tomato tins and swirl around then pour into the pan. Stir in the harissa paste and drained chickpeas followed by the rosemary.
  8. Pour everything into a large roasting tray or ovenproof dish then add the lamb tucking it in so it’s mostly covered.
  9. Cook uncovered in the oven for 45 to 50 minutes.
  • The Ingredients
  • • 4 lamb leg steaks (approx. 1kg)
  • • 2 large red onions, finely sliced
  • • 4 large smoked garlic cloves, minced
  • • 4 rosemary sprigs, leaves picked
  • • 2 x 400g tins chopped tomatoes
  • • 2 x 400g tins chickpeas, drained
  • • 4 large red chillies, cut a small slit in them but keep them whole
  • • 2 tbsp harissa paste
  • • Extra virgin olive oil
  • • 2 tbsp plain flour
  • • 1 tsp dried rosemary
  • • 1 tsp dried oregano
  • • Maldon smoked sea salt
  • • Freshly ground black pepper

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