Fusion Kitchen · Lunch
Harissa and Honey Lamb Chops
A North African-inspired weeknight chop, lamb cutlets marinated in harissa and honey so the heat and sweetness caramelise together into a blistered crust under a hot grill, served with herbed couscous and cooling yoghurt.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
580Calories
38gProtein
28gFat
45gCarbs
12gSugar
3gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Whisk together 2 tbsp harissa, 2 tbsp honey, 1 tbsp olive oil, 1 finely grated garlic clove, and 0.5 tsp salt. Coat 6 lamb cutlets on all sides with marinade and set aside. Finely chop 15g parsley and 10g mint. Mix 100g yoghurt with 1 tsp lemon juice and a pinch of salt.
2
Boil
Place 160g couscous in a heatproof bowl. Pour 200ml boiling stock over, add 1 tbsp olive oil, cover with a plate, and leave 5 minutes until liquid is absorbed. Fluff with a fork.
3
Finish
Stir 1.5 tbsp lemon juice, chopped parsley, mint, and 0.5 tsp salt into the couscous. Cover and keep warm over low heat.
4
Grill
Preheat grill to high. Line a baking tray with foil, arrange marinated lamb cutlets on it. Grill 3 to 4 minutes per side until blistered and caramelised at the edges with pink centres. Rest 2 minutes.
5
Plate
Spoon herbed couscous onto plates, arrange lamb cutlets alongside, add a generous spoonful of yoghurt, and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 lamb cutlets
- 2 tbsp harissa paste
- 2 tbsp honey
- 2 tbsp olive oil
- 1 garlic clove
- 1 tsp fine sea salt
- 160g (5.5 oz) couscous
- 200ml (3/4 cup + 2 tbsp) chicken or vegetable stock
- 2.5 tbsp lemon juice
- 15g (small handful) fresh flat-leaf parsley
- 10g (small handful) fresh mint
- 100g (3.5 oz) full-fat Greek yogurt
- lemon wedges