Lamb Cutlets & Harissa Roast Vegetables
Delicious, tender caramelised lamb cutlets served with sweet, spicy roast carrots, parsnip and chickpeas on a bed of yoghurt and topped with fresh mint is a flavour packed dinner you’ll make on repeat.
Lamb Cutlets & Harissa Roast Vegetables
Lamb Cutlets & Harissa Roast Vegetables
Lamb Cutlets & Harissa Roast Vegetables
There’s so much to love about lamb cutlets, they're so quick and easy to cook, and almost impossible to get wrong. Pair them with roasted carrot, parsnip and chickpeas doused in aromatic spices, harissa and honey, buttery roasted garlic and a burst of fresh mint, then you’re onto an absolute winner.
If you love roast vege, then turn the harissa roasted carrots, parsnip and chickpeas into a meal of their own. Great for meal prepping a light lunch. I like to serve it with Greek yoghurt, rocket, mint and some toasted almonds and pepitas.
Made this and want some other weeknight meals to try? my Pale Ale Cottage Pie is off the hook. Another fave is Chicken Katsu, perfect for any time of year, or my Oven Baked Tandoori Chicken is one that gets requested every week from my kids.
Back off the paste by about half, you’ll get a mild spicy flavour but it won’t be overwhelming.
If it’s a smallish garlic bulb, bake both, but if on the bigger side, it will be too overpowering, so to store, put in the freezer in a container for later use.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 220 C / 425 F. Combine 2 tbsp olive oil, 1.5 tbsp harissa, 1.5 tbsp honey, 1 tbsp smoked paprika, ½ tsp cumin, ½ tsp cinnamon, 1 tsp salt and 1 tsp black pepper in a little bowl, mix to combine.
Place carrot, parsnip and chickpeas in a lined baking tray then drizzle over the harissa mixture. Toss to combine, add garlic with a little olive oil on the cut side, cover the roasting tray with tin foil and bake for 30 minutes, then uncover and bake for another 15 minutes (until tender and caramelised).
Meanwhile, with about 15 minutes to go, season your lamb cutlets. Add a little olive oil to a fry pan over medium heat, sear the lamb for about 3-4 minutes on either side (depending on cooking preference), then place on some paper towel or clean chux cloth to rest for 3 mins.
To serve, first give your roasted veggies a little kiss of olive oil to give them some shine. Then smear yoghurt on a plates, then top with vegetables, then add lamb, mint leaves and a slice of lemon.
Preheat oven to 220 C / 425 F. Combine 2 tbsp olive oil, 1.5 tbsp harissa, 1.5 tbsp honey, 1 tbsp smoked paprika, ½ tsp cumin, ½ tsp cinnamon, 1 tsp salt and 1 tsp black pepper in a little bowl, mix to combine.
Place carrot, parsnip and chickpeas in a lined baking tray then drizzle over the harissa mixture. Toss to combine, add garlic with a little olive oil on the cut side, cover the roasting tray with tin foil and bake for 30 minutes, then uncover and bake for another 15 minutes (until tender and caramelised).
Meanwhile, with about 15 minutes to go, season your lamb cutlets. Add a little olive oil to a fry pan over medium heat, sear the lamb for about 3-4 minutes on either side (depending on cooking preference), then place on some paper towel or clean chux cloth to rest for 3 mins.
To serve, first give your roasted veggies a little kiss of olive oil to give them some shine. Then smear yoghurt on a plates, then top with vegetables, then add lamb, mint leaves and a slice of lemon.
Watch the how to video
Watch the how to video
Lamb Cutlets & Harissa Roast Vegetables
- 16 lamb cutlets
- 500g dutch carrots, ends trimmed
- 500g parsnip, cut on half lengthwise - if they’re a lot bigger than the carrots, cut them in quarters
- Chickpeas, drained
- 1 lemon, cut into wedges
- 1 bulb garlic, cut in half
- 1.5 tbsp harissa
- 1.5 tbsp honey
- ½ tsp cinnamon
- 1 tbsp smoked paprika
- ½ tsp cumin
- 1 tsp salt & pepper
- 1/2 cup mint
- 1 cup Greek yoghurt
- Preheat oven to 220 C / 425 F. Combine 2 tbsp olive oil, 1.5 tbsp harissa, 1.5 tbsp honey, 1 tbsp smoked paprika, ½ tsp cumin, ½ tsp cinnamon, 1 tsp salt and 1 tsp black pepper in a little bowl, mix to combine.
- Place carrot, parsnip and chickpeas in a lined baking tray then drizzle over the harissa mixture. Toss to combine, add garlic with a little olive oil on the cut side, cover the roasting tray with tin foil and bake for 30 minutes, then uncover and bake for another 15 minutes (until tender and caramelised).
- Meanwhile, with about 15 minutes to go (after you uncover the veggies), season your lamb cutlets.
- Add a little olive oil to a fry pan over medium heat, sear the lamb for about 3-4 minutes on either side (depending on cooking preference), then place on some paper towel or clean chux cloth to rest for 3 mins.
- To serve, first give your roasted veggies a little kiss of olive oil to give them some shine. Then smear a couple of tbsp yoghurt on your plates, then top with vegetables, then add lamb, mint leaves and a slice of lemon.