Lamb Cutlets with Harissa Drizzle and Tabbouleh

Lamb Cutlets with Harissa Drizzle and Tabbouleh

Serves 3
20 minutes
8-10 lamb cutlets
1/2 cup cous cous
3/4 cup chicken or vegetable stock
1 pouch Lightly Dried Parsley
1 pouch Lightly Dried Mint
1/2 red onion, finely diced
1 punnet cherry tomatoes, chopped
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp sugar
Salt & Pepper, To taste
1 pouch Harissa Finishing Drizzle

Bring stock to the boil, pour over couscous, and stir well. After the liquid has been absorbed (about 5mins), gently fluff the grains with a fork to separate. Set aside to cool.


In a bowl, combine herbs, tomatoes and onion. Add couscous and mix together.


Prepare dressing by combining oil, lemon juice, sugar and seasonings, and mix well. Pour over salad and gently toss to combine.


Heat BBQ or pan on high heat. Lightly coat lamb cutlets with olive oil and season well.

Cook for 2-3 minutes each side or to your liking. Remove from pan and rest.


Serve tabbouleh with lamb cutlets (2 to 3 per person). To finish simply Shake, tear and Drizzle Gourmet Garden Harissa Finishing Drizzle evenly over each serve of lamb.

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