If you’re looking to impress with your Sunday roast, without spending hours in the kitchen, this is the recipe for you! There are only five ingredients so this Moroccan lamb couldn’t be easier to make. Enjoy this delicious lamb dish with roast asparagus and a chunky olive and parsley dressing. Try something different by making hasselback potatoes to go with this meal, they’re super crispy and add satisfyingly crunchy.
Moroccan lamb ingredients
This recipe requires just five ingredients:
- For the marinade: Coconut yoghurt, harissa paste, cumin and olive oil.
- Lamb cutlets: The beauty of these is that they cook quickly.
How to make Moroccan lamb
This Moroccan lamb couldn’t be easier to make. It looks impressive but is so simple:
- Make the marinade: Place the yoghurt, harissa paste, cumin and 1 tablespoon of the olive oil in a shallow bowl and mix to combine. Add the lamb cutlets and turn to coat. Set aside to marinate for 10 minutes (or refrigerate overnight).
- Cook the lamb: Heat the remaining olive oil in a large pan over a medium-high heat. Cook the lamb cutlets for 3 -4 minutes per side, or until cooked to your desired level of doneness.
- Serve: Divide the cutlets between serving plates and serve with hasselback potatoes and roasted asparagus. Drizzle with chunky green dressing and sprinkle with pomegranate seeds to serve.
What to serve with Moroccan lamb
Chunky green dressing and hasselback potatoes take this lamb to the next level.
I hope you enjoy this Moroccan lamb recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Moroccan lamb cutlets with chunky green dressing
Ingredients
For the lamb
- 100 g coconut yoghurt or organic full fat Greek yoghurt
- 1 tbsp harissa paste
- ½ tsp cumin
- 2 tbsp extra virgin olive oil
- 4 – 8 lamb cutlets depending on the size
To serve
- Hasselback potatoes
- Chunky green dressing
- Roast asparagus or green beans
- Pomegranate seeds
Instructions
- Place the yoghurt, harissa paste, cumin and 1 tablespoon of the olive oil in a shallow bowl and mix to combine. Add the lamb cutlets and turn to coat. Set aside to marinate for 10 minutes (or refrigerate overnight).
- Heat the remaining olive oil in a large pan over a medium-high heat. Cook the lamb cutlets for 3 -4 minutes per side, or until cooked to your desired level of doneness.
- Divide the cutlets between serving plates and serve with hasselback potatoes and roasted asparagus. Drizzle with dressing and sprinkle with pomegranate seeds to serve.
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