Wholemeal Pittas with Chilli Lamb and Hummus Wholemeal Pittas with Chilli Lamb and Hummus

Wholemeal Pittas with Chilli Lamb and Hummus

This tasty wholemeal pitta recipe uses lamb leg steaks brushed with harissa paste and served with lettuce and a homemade coriander hummus.

prep time
10 mins

cook time
15 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 4 lean, boneless lamb leg or chump steaks, cut into strips
  • 1 tablespoon rapeseed or vegetable oil
  • 1 tablespoon prepared harissa paste
  • 1 tablespoon tomato purée
  • Juice of 1 lime
  • 1 x 400g can chickpeas, drained
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped coriander
  • 4 wholemeal pitta bread
  • 6 iceberg lettuce leaves, shredded


  1. Heat the oil in a non-stick frying pan. In a shallow dish mix the lamb and harissa together and fry for 3-4 minutes on each side until nicely brown but still slightly pink in the centre. Stir in the tomato purée and lime juice.
  2. Meanwhile blend the chickpeas, olive oil and 3 tablespoons of water in a food processor (or use a hand-held blender) until soft and smooth. Stir in the coriander and season to taste.
  3. Split open the pittas and fill with lettuce, add the lamb to each and top with a spoonful of the coriander hummus. Serve immediately.


Other boneless cuts of lamb such as fillet or neck are also suitable for this dish. If you’re looking for a shortcut, use ready-made fresh, reduced-fat hummus instead. Try serving the lamb with freshly cooked whole grain noodles as a main course for two. Why not cook the lamb on a prepared BBQ instead?