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