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.

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

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

1

Heat the barbecue or a griddle pan until smoking.

2

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.

3

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.

4

Serve the lamb with the charred spring onions and charred lemons.

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