Tunisian Style Lamb Steak

Whisk together the oil, juice and zest of two lemons and 50 ml of harissa. Place meat and marinade in an airtight container and refrigerate for 3 to 4 hours. Mix yogurt, maple syrup and remaining harissa to a smooth consistency. Cut the last lemon into 8 pieces. Remove steak from marinade and remove excess liquid with a paper towel.Preheat the grill to high and brush the grill with oil using a bunch of rosemary. Once the grill is oiled, place the steak flat on the grill, pressing it down for 10 seconds so that it holds its shape.Cook in a grid pattern for 3 to 4 minutes on one side and 2 minutes on the other, then remove and let rest for 5 minutes wrapped in aluminum foil. While the grill is still hot, toast the flatbread on both sides to create a grid pattern, remove and cut in half.

Once the steak has set, cut it into several slices on the bevel and sprinkle with fleur de sel. Put the sauce in a small dish to serve. Assemble on a plate the steak, sauce, lemon pieces and toasted flatbread.