Recipe: Harrisa lamb & green peas with chickpea pie
I love lamb. I am like the pretty lady in that perfume imitating lamb – a fragrance for spring ad. I make succulent lamb cutlets by marinating them in delicious sauces and rubs, and grilling on our little Weber BBQ. This recipe uses Mark Gill’s harrisa spice as a base with some added lime juice. I was first introduced to this paste, used in a pizza recipe at Little Creatures Brewery in Perth, by my flatmate and pizza making extrordinaire Simon. I now steal it for other recipes.We served the lamb cutlets with my chickpea and ricotta pie, and some green broccolini.
- 1 medium red chilli
- ½ tsp ground cumin
- ½ tsp ground caraway seeds
- 2 cloves garlic or 1 tsp minced garlic
- ½ cup fresh coriander
- 1 tsp tomato paste
- ¼ tsp salt
- 100ml olive oil
- 1 tbs lime juice
- Using mortar and pestle or a food processor, puree all all the ingredients into a paste.
- Rub lamb cutlets all over and let them marinate for a couple of hours. The longer you can marinate the meat the tastier it will be but we have also used the rub successfully just 10 minutes before grilling. Save a little paste for the peas.
- Heat a large frying pan or a BBQ grill plate to high and spray with olive oil. Fry the lamb cutlets for 2 minutes on high and reduce the heat to medium. Cook for another 2 minutes before turning over and bringing the heat back up. Cook for 4 minutes on the other side. Set aside for 2 minutes to rest.
- While the meat is cooking, bring a saucepan of water to boil and blanch fresh or frozen peas for 1 minute. Drain and mix with the remaining harrisa paste, olive oil and a pinch of salt.
Preparation time: 15 minutes plus time to marinate the meat
Cooking time: 10 minutes
Number of servings: 4
Do you love lamb?