Mediterranean Summer Table by Kathy Kordalis,
published by Ryland Peters & Small (£20)
Photography by Mowie Kay © Ryland Peters & Small
Lamb Cutlets with Harissa and Honey
There's no need to travel far for a taste of the Med this summer
In her latest cookbook Kathy Kordalis shares more than 100 recipes inspired by the food prepared and enjoyed in France, Spain, Greece and Italy. Lamb cutlets are the Rolls Royce of lamb cuts, but are they worth it? Gently spiced with harissa and honey and served on a bed giant couscous, chopped green tomatoes, ribbons of cucumber and some pickled grapes these cutlets are the perfect alternative for Sunday lunch alfresco.
Serves
2
Ingredients
- 200g Greek yogurt
- 1 heaped tbsp harissa
- 1 heaped tbsp honey
- 4 lamb cutlets, 180–200 g each
- sea salt and black pepper
- For the couscous
- 100g giant couscous
- 125ml hot vegetable stock
- 400g can chickpeas, drained
- Grated zest and juice of 1 lemon
- 1 tbsp white wine vinegar
- 6 dried apricots, chopped
- 30g fresh mint
- For the bay and juniper-pickled grapes
- 200ml white wine vinegar
- 50ml red wine vinegar
- 50g caster sugar
- 50g runny honey
- 10 juniper berries
- 3 bay leaves
- 500g red seedless grapes
- For tomatoes with shaved cucumber
- 200g green and orange tomatoes (or red ones), roughly chopped
- 2 small cucumbers, sliced into ribbons
- freshly squeezed juice of 1 lemon
- 1 tbsp olive oil
Method
Make the bay and juniper-pickled grapes ahead. Bring the vinegars, sugar, honey, juniper berries and bay leaves to a simmer in a saucepan over a high heat for about five minutes, stirring to dissolve the sugar. Put the grapes in a sterilised 600ml, pour over the hot pickling liquid, seal and leave to cool to room temperature, then refrigerate for four hours or overnight.
Heat the grill.
In a large bowl, mix the yogurt and half the harissa with some seasoning. Remove two tablespoons, set aside, then add the lamb to the remainder and leave to marinate while you make the couscous (or leave in the fridge overnight, if you prefer).
In a bowl mix the chopped tomatoes and sliced cucumber with the lemon juice and olive oil. Season well, then set aside.
In a bowl, cover the couscous with the hot stock and add the remaining harissa. Cover with clingfilm/plastic wrap and leave for five minutes, then stir in the chickpeas, lemon zest and juice, vinegar, apricots and half the mint.
Transfer the lamb cutlets to a baking sheet and grill/broil for two to three minutes each side, pouring any cooking juices into the couscous for extra flavour.
Serve the lamb with the couscous, 30g of pickled grapes, tomatoes and cucumber, reserved yogurt and a scattering of mint.
