Description
This vibrant and flavorful recipe features lean lamb cutlets marinated in spicy harissa and Greek yogurt, grilled to perfection, and served alongside a refreshing pomegranate couscous packed with chickpeas, apricots, and fresh herbs. A perfect balance of spicy, sweet, and tangy flavors, making it a delightful and healthy meal option.
Ingredients
Scale
Marinade and Lamb
- 100g 0% fat Greek yogurt
- 1 heaped tbsp harissa
- 4 lean lamb cutlets, fat trimmed
Couscous Salad
- 100g couscous
- 125ml hot low-sodium vegetable stock
- 400g can chickpeas in water, drained
- Zest and juice of 1 lemon
- 1 tbsp white wine vinegar
- 6 dried apricots, chopped
- Small pack pomegranate seeds
- Small pack mint, chopped
Instructions
- Prepare the marinade: In a large bowl, combine the Greek yogurt with half the harissa and season with salt and pepper to taste. This will create a flavorful, spicy yogurt mixture to coat the lamb.
- Marinate the lamb: Remove 2 tablespoons of the yogurt mixture and set aside for serving later. Add the lamb cutlets to the remaining marinade, ensuring each piece is well coated. Let the lamb marinate while preparing the couscous, or ideally overnight in the fridge for deeper flavor.
- Prepare the couscous: Place the couscous in a bowl and pour over the hot low-sodium vegetable stock. Stir in the remaining harissa. Cover the bowl tightly with cling film and let it sit for 5 minutes to absorb the liquid fully.
- Mix the couscous salad: After the couscous has absorbed the stock, fluff it with a fork and stir in the drained chickpeas, chopped apricots, lemon zest and juice, white wine vinegar, pomegranate seeds, and half of the chopped mint. Mix well to combine all the vibrant flavors.
- Grill the lamb: Preheat the grill to a high temperature. Place the marinated lamb cutlets on a baking tray and grill for 2-3 minutes on each side until cooked to your liking. During grilling, any juices released should be poured into the couscous and stirred in to enhance its flavor.
- Serve: Plate the grilled lamb cutlets alongside a generous serving of the pomegranate couscous. Drizzle with the reserved harissa yogurt and sprinkle the remaining fresh mint over the top for a fresh, aromatic finish.
Notes
- For best flavor, marinate the lamb overnight in the refrigerator.
- You can substitute lamb with chicken cutlets if preferred.
- This dish pairs well with a crisp green salad or steamed vegetables.
- Adjust the amount of harissa according to your spice tolerance.
- Using low-sodium vegetable stock helps control the salt content in this dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: harissa lamb, lamb cutlets, grilled lamb, pomegranate couscous, healthy lamb recipes, Mediterranean lamb, chickpea couscous, spicy lamb marinade
