Harissa Lamb Cutlets With Pomegranate Couscous Recipes

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HARISSA LAMB CUTLETS WITH POMEGRANATE COUSCOUS



Harissa lamb cutlets with pomegranate couscous image

Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing

Provided by Lucy Netherton

Categories     Main course

Time 30m

Number Of Ingredients 11

100g 0% fat Greek yogurt
1 heaped tbsp harissa
4 lean lamb cutlets , fat trimmed
100g couscous
125ml hot low-sodium vegetable stock
400g can chickpea in water, drained
zest and juice 1 lemon
1 tbsp white wine vinegar
6 dried apricots , chopped
small pack pomegranate seeds
small pack mint , chopped

Steps:

  • Heat the grill. In a large bowl, mix the yogurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the lamb to the remainder and marinate while you make the couscous (or overnight).
  • In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half the mint.
  • Transfer the lamb to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir). Serve the lamb with the couscous, reserved yogurt and a scattering of mint.

Nutrition Facts : Calories 653 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium

HARISSA-SPICED LAMB CHOPS



Harissa-Spiced Lamb Chops image

On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

Yield Makes 6 servings

Number Of Ingredients 8

6 double-rib lamb chops, frenched
2 tablespoons fiery harissa
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
Ground cumin for sprinkling
an instant-read thermometer

Steps:

  • Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.
  • Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.
  • Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.
  • Serve with ground cumin for sprinkling.

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