Lamb cutlets work incredibly well with Rose Harissa. They're also ideal for cooking on the barbecue. When the weather keeps you indoors, cook them on a smoking hot griddle pan, the charring combines brilliantly with the heat of Rose Harissa and acidity of the lemons.
15
2
Easy
2 people
Main Course
Lamb RecipesPastes
Ingredients
2 tbsp Cornicabra Extra Virgin Olive Oil
Salt
6 lamp cutlets
2 tablespoons Rose Harissa
1 lemon, cut into 4 thick slices
Bunch of spring onions, trimmed
Method
Step 0: Heat the barbecue or a griddle pan until smoking.
Step 1: Toss the spring onions and lemon slices with a tablespoon of olive oil and a pinch of salt. Cook on the barbecue or griddle for 5 minutes, turning once or twice, until charred in places. Set aside.
Step 2: Rub the lamb with a little oil and season with salt. Cook for 3 minutes on each side then use the back of a spoon to roughly spread the Harissa onto the lamb. Cook for a further 2 minutes on each side, or until charred in places and cooked to your liking. If you’re cooking indoors, the Harissa can smoke quite a lot when it meets the hot pan. Make sure your extractor fan is on – or open a window. Using tongs, hold the fat-side down to crisp up for a minute or two.
Step 3: Serve the lamb with the charred spring onions and charred lemons.
Main Course
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Recipe
Belazu
Lamb Cutlets with Rose Harissa Rub
<p>Lamb cutlets work incredibly well with Rose Harissa. They’re also ideal for cooking on the barbecue. When the weather keeps you indoors, cook them on a smoking hot griddle pan – the charring combines brilliantly with the heat of Rose Harissa and acidity of the lemons.</p><div style="display:none;" data-elastic-name="recipe_category_extra">Lamb Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Pastes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Lunch Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dinner Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Main Course</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">BBQ Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">30 minute or less</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Middle Eastern</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Easy Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Healthy Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Gluten Free Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Nut Free Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dairy Free Recipes</div>
Lamb cutlets work incredibly well with Rose Harissa. They’re also ideal for cooking on the barbecue. When the weather keeps you indoors, cook them on a smoking hot griddle pan – the charring combines brilliantly with the heat of Rose Harissa and acidity of the lemons.
