Harissa lamb cutlets with tahini yogurt sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 12 lamb cutlets
- 2 tbsp harissa paste
- 1 tbsp lemon juice
- 200g green beanscooked 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 garliccrushed
Nutrition: per serving
- kcal462
- fat28g
- saturates11.3g
- carbs5.9g
- fibre0.8g
- protein46.2g
- salt0.5g
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.
