This is such an easy way to spice up lamb cutlets and is lovely served with a cold salad of cooked Israeli couscous mixed with diced tomato, cucumber and fresh mint, with a lemon and olive oil dressing.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 12 lamb cutlets
- 2 tbsp harissa paste
- Mint & coriander leaves, to garnish
- Yoghurt sauce
- 1 cup thick Greek-style yoghurt
- 1 tbsp tahini
- 2 tbsp finely chopped preserved lemon peel
- ½ tsp cumin seeds
- ½ tsp sumac
- Pinch salt
Method
- Heat griddle pan over high heat and brush with olive oil.
- Brush lamb cutlets with harissa paste on both sides. Place six on griddle and cook for 3 mins, then flip and cook for 2 mins more for medium, or to your liking.
- Transfer to a plate and brush with more harissa paste. Allow to rest, covered loosely, while you cook remaining cutlets. Allow last cutlets to rest while you make sauce.
- Place all yoghurt sauce ingredients in a bowl and whisk until combined. Serve alongside cutlets on a platter scattered with fresh mint and coriander.
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