Lunch
Harissa and Honey Lamb Chops
A North African-inspired weeknight chop, lamb cutlets marinated in harissa and honey so the heat and sweetness caramelise together into a blistered crust under a hot grill, served with herbed couscous and cooling yoghurt.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
580Calories
38gProtein
28gFat
45gCarbs
12gSugar
3gFiber
720mgSodium
95mgChol
0gSat Fat
Goes well with
Moroccan Red Wine (Cabernet Sauvignon)
local
Moroccan Mint Tea
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk together 2 tbsp harissa, 2 tbsp honey, 1 tbsp olive oil, 1 finely grated garlic clove, and 0.5 tsp salt. Coat 6 lamb cutlets on all sides with marinade and set aside. Finely chop 15g parsley and 10g mint. Mix 100g yoghurt with 1 tsp lemon juice and a pinch of salt.
2
Boil
Place 160g couscous in a heatproof bowl. Pour 200ml boiling stock over, add 1 tbsp olive oil, cover with a plate, and leave 5 minutes until liquid is absorbed. Fluff with a fork.
3
Finish
Stir 1.5 tbsp lemon juice, chopped parsley, mint, and 0.5 tsp salt into the couscous. Cover and keep warm over low heat.
4
Grill
Preheat grill to high. Line a baking tray with foil, arrange marinated lamb cutlets on it. Grill 3 to 4 minutes per side until blistered and caramelised at the edges with pink centres. Rest 2 minutes.
5
Plate
Spoon herbed couscous onto plates, arrange lamb cutlets alongside, add a generous spoonful of yoghurt, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 lamb cutlets
- 2 tbsp2 tbsp harissa paste
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp olive oil
- 1 clove1 clove garlic
- 1 tsp1 tsp fine sea salt
- 160g160g couscous
- 200ml200ml boiling chicken or vegetable stock
- 1.5 tbsp1.5 tbsp lemon juice
- 15g15g fresh flat-leaf parsley
- 10g10g fresh mint
- 100g100g full-fat Greek yoghurt
- 1 tsp1 tsp lemon juice
- lemon wedges
