Olive Magazine
Harissa lamb cutlets with tahini yogurt sauce

Harissa lamb cutlets with tahini yogurt sauce

Published: January 28, 2016 at 8:44 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

These harissa lamb cutlets with tahini yogurt sauce are easy to make, ready in just 30 minutes and under 500 calories

Nutrition:
NutrientUnit
kcal462
fat28g
saturates11.3g
carbs5.9g
fibre0.8g
protein46.2g
salt0.5g
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Ingredients

  • 12 lamb cutlets
  • 2 tbsp harissa paste
  • 1 tbsp lemon juice
  • 200g green beans, cooked to serve
  • (optional) sesame seeds
  • 150g natural yogurt
  • 1/2 tbsp clear honey
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • finely chopped to make 2 tbsp mint leaves
  • 1 clove garlic, crushed

Method

  • STEP 1

    Stir the sauce ingredients together and season. Put the chops in a dish, mix the harissa and lemon and rub into the flesh. Leave for at least 15 minutes.

  • STEP 2

    Heat a grill pan to high, and chargill the chops for 2-3 minutes on each side, then rest. Serve the chops with the beans, a sprinkle of sesame seeds, and sauce.

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