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Ingredients
- lamb cutlets 12
- harissa paste 2 tbsp
- lemon juice 1 tbsp
- green beans 200g, cooked to serve
- sesame seeds (optional)
- natural yogurt 150g
- clear honey 1/2 tbsp
- tahini 1 tbsp
- lemon juice 1 tbsp
- extra-virgin olive oil 1 tbsp
- mint leaves finely chopped to make 2 tbsp
- garlic 1 clove, 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.
Nutritional Information
- Kcals 462
- Fat 28g
- Saturates 11.3g
- Carbs 5.9g
- Fibre 0.8g
- Protein 46.2g
- Salt 0.5g
