Moroccan lamb cutlets with chunky green dressing
Bring a Moroccan vibe to your day with gently spiced lamb cutlets and a chunky green dressing.
Servings: 4 servings
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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