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Photo of Harissa lamb cutlets with Persian burghul salad by WW

Harissa lamb cutlets with Persian burghul salad

Total Time
20 min
10 min
10 min
With flavours of Africa marinating the lamb and the taste of the Middle East in the salad, your tastebuds will love every mouthful of this fresh, easy to make dish.


Burghul, dry

1 cup(s), (160g)

Frozen broad beans

150 g, (1 cup)

Lamb French cutlet(s) or rack(s), raw

480 g

Olive oil

1 tbs


1 tbs, (North African chilli paste)

Coleslaw mix, without dressing

250 g, (2 cups)

Fresh coriander

½ cup(s)

Fresh mint

¼ cup(s)

Lemon juice

1 tbs

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)


  1. Fill and boil the kettle. Place burghul and beans in separate heatproof bowls. Pour 2 cups (500ml) boiling water over burghul and set aside for 10 minutes. Drain well, then squeeze out any excess moisture. Pour enough boiling water over beans to cover and set aside for 3–4 minutes or until heated through. Drain. Peel and discard skins.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Reserve 2 teaspoons harissa. Combine lamb and remaining harissa in a large bowl. Season with salt and pepper. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
  3. Combine burghul, beans, coleslaw mix, coriander, mint and juice in a large bowl. Season with salt and pepper. Place yoghurt in a small bowl and swirl through reserved harissa.
  4. Serve lamb with salad and yoghurt mixture.


SERVING SUGGESTION: Toasted pine nuts. Toss 1 tablespoon pine nuts in a small non-stick frying pan over high heat for 1–2 minutes or until lightly toasted. TIPS: Rainbow coleslaw is a mix of shredded carrot, beetroot and broccoli stems and is sold in packets in the fresh produce section of larger supermarkets. If unavailable you can use 1 large beetroot (grated) and 1 large carrot (grated). You can use chilli paste instead of harissa.