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.