Spiced lamb cutlets with rice and spinach salad

Spiced lamb cutlets with rice and spinach salad
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Harissa is a wonderful North African paste made from roast peppers, chillies and spices – a really useful ingredient for adding instant flavour to a dish.

Learn to cook with lamb more often and check out these quick and easy lamb recipes. 

Nutrition: per serving

Calories
647kcals
Fat
24g (7.3g saturated)
Protein
41.6g protein
Carbohydrates
69.4g (3.7g sugars)
Fibre
5.4g
Salt
0.9g
Calories
647kcals
Fat
24g (7.3g saturated)
Protein
41.6g protein
Carbohydrates
69.4g (3.7g sugars)
Fibre
5.4g
Salt
0.9g

Ingredients

  • 3 tbsp harissa paste (we like Belazu, widely available)
  • 3 tbsp olive oil
  • 8 British lamb cutlets
  • 320g basmati rice, rinsed well
  • 200g baby leaf spinach, wilted (shred it, put in a colander in the sink, pour over a kettle of boiling water and leave to drain)
  • Grated zest and juice 1 lemon, plus wedges to serve
  • ½ tbsp sherry vinegar
  • Small bunch fresh dill, roughly chopped
  • 100g natural yogurt
  • 2 tbsp dukkah (a dry toasted spice mix – we like ottolenghi.co.uk and Tesco)

Method

  1. Mix the harissa with 1 tbsp of the olive oil in a small bowl until well combined. Rub the mixture all over the lamb cutlets and season well with salt. Set aside while you make the rice.
  2. Bring a pan of salted water to the boil and cook the rice for 10-12 minutes or according to the pack instructions. Drain, then return to the pan with the wilted spinach.
  3. Meanwhile, heat a griddle pan over a high heat until smoking, then cook the cutlets for 2-3 minutes on each side. Rest the lamb on a plate, covered with foil, for 5 minutes.
  4. Put the remaining oil, lemon juice and sherry vinegar into a small bowl and whisk with a pinch of salt and pepper to make a dressing. Put the rice/spinach in a large bowl with most of the chopped dill, add the dressing and lemon zest, then toss to combine. Taste and add salt and pepper if needed. Serve with the lamb cutlets, drizzled with the yogurt and sprinkled with the dukkah and remaining dill. Serve with lemon wedges on the side to squeeze over.

delicious. tips

  1. Marinate the lamb cutlets up to 24 hours (step 1) ahead for extra flavour. Keep covered in the fridge.

  2. Harissa is a paste made from roast peppers, chillies and spices – a little goes a long way. Brands vary in heat, so adjust quantities to your taste.

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