Orange and Harissa Lamb Cutlets

Serves 4

INGREDIENTS

1kg lamb cutlets
1 orange, zested and juiced
1 lemon, zested and juiced
5 garlic cloves, crushed
¼ cup olive oil
4 tablespoons harissa paste
1 tablespoon honey
¼ cup flat leaf parsley, finely chopped
Pinch sea salt

METHOD

Put garlic and lemon juice in a large shallow dish and let it sit for 10 mins (this process cures the garlic, so you don’t get that strong raw taste). Add in the remaining ingredients and give it a light whisk until well combined.

Preheat BBQ to med-high heat (alternatively you can heat a large frying pan over a med-high heat). Brush the lamb with olive oil and cook for 3 minutes on each side, or until it’s cooked to your liking.

Once the lamb is cooked, remove it from the heat and rest for 5-10 minutes. Once rested, place the cutlets onto a serving tray and spoon over the marinade. Sprinkle over some chopped parsley and serve.