Harissa Spiced Lamb with Quinoa Tabbouleh, Corn Salsa and Mint Yoghurt

Harissa Spiced Lamb with Quinoa Tabbouleh, Corn Salsa and Mint Yoghurt

There’s nothing quite like a BBQ in the summer heat. That being said, as soon as those three letters are murmured, the heavens usually decide to open up across the UK. That then calls for a backup plan; a grill or a griddle pan is a wonderful tool to recreate that BBQ smokey tang and charcoal flavour – whether you end up hosting your BBQ party outdoors or in!

For me, lamb is a must for BBQ season. Lamb cutlets hold up incredibly well in high heat, and what better way to dress them up than with a flavourful spicy marinade paired with a cooling yoghurt dip? The accompanying quinoa is a gluten free twist on a traditional tabbouleh and the chili corn salsa brings an extra fiery kick to complete the dish.

Ingredients for 2 people

The Lamb

6 x Lamb Cutlets

2-3 x tablespoons of Harissa Paste

1/2 tablespoon Olive Oil

For the Salsa

1 x Corn on the Cob

A quarter of a Red Onion

1 x Red Chili

6 small Plum Tomatoes

Handful Coriander

Juice of half a Lime


1/2 cup of Quinoa

1 cup of Water

Small bunch of Parsley

Small bunch of Mint

2 x Spring Onions

6 small Plum Tomatoes

1 Garlic Clove

Juice of half a Lemon

Mint Yoghurt

100ml Greek Yoghurt

Small bunch of Mint

Lemon Juice

Salt & Pepper to season


1. Preheat grill to a medium heat/or griddle pan/BBQ

2. Mix the oil and Harissa paste and coat the lamb with the marinade. Marinade from an hour, up to four if time allows.

3. Put the water and quinoa into a saucepan and bring to the boil. Take it back down to a slow simmer and cook for 20 minutes or until done. Check the water after 15 minutes and add more if necessary.

4. While the quinoa is cooking, pop the lamb under the grill for 7 minutes on each side.

5. Once the quinoa is cooked, leave it to cool for a few minutes. Crush the garlic, chop the mint, parsley, spring onion, tomatoes and stir into the quinoa with the lemon juice. Add some seasoning and set aside.

6.  Boil the cob for 10 minutes on the hob. Once cooked, heat up a grill pan and crisp up the corn. Chop the chili in half and also add that to the grill pan.

7. Slice the red onion and chop up the tomatoes into small chunks. Slice the corn from the cob and chop up the chili. Mix altogether with some chopped coriander, a good squeeze of lime juice and a pinch of salt.

8. To make the minted yoghurt mix some chopped mint and a good squeeze of lemon into the Greek yoghurt.

Pile onto two plates and enjoy in the sunshine with a big jug of ice cold Pimm’s.

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Imperial Blue Rectangular Plate

Azure Small Bowl

Heritage Terrace Small Shallow Bowl

Stainless Steel Serving Spoon

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