Lamb Cutlets with Rose Harissa Rub
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.
- Heat the barbecue or a griddle pan until smoking.
- 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.
- 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.
- Serve the lamb with the charred spring onions and charred lemons.
Included in this Recipe
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.
Cornicabra Extra Virgin Olive Oil 500ml
Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.