Harrisa Lamb Cutlets & Peas With Chickpea Pie

harrisa lamb cutlets recipe

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

harrisa lamb cutlets recipe

  1. Using mortar and pestle or a food processor, puree all all the ingredients into a paste.
  2. 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.
  3. 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.
  4. 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?

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