Lamb cutlets with BELAZU Rose Harissa rub, charred spring onions and lemon

Rose Mccullough |

This dish is ideal for cooking on the barbecue, otherwise cook on a smoking hot griddle pan - the charring combines brilliantly with the heat of the BELAZU Rose Harissa and the acidity of the lemons.


Serves: 2

Prep time: 1-2 mins

Cook time: 15 mins


2 tbsp BELAZU Early Harvest Extra Virgin Olive Oil


6 lamb cutlets

2 tbsp BELAZU Rose Harissa

1 lemon, cut into 4 thick slices

through the ‘equator'

Bunch spring onions (about 10), 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 on the lamb and cook for a further 2 minutes on each side, or until charred in places and cooked to your liking (if cooking indoors the Harissa can smoke quite a lot when it meets the hot pan so turn on an extractor fan 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. Serve.

BELAZU products are available from Sainsbury's, Waitrose and Tesco.

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