Harissa Lamb Cutlets with Minted Yoghurt

Ingredients

For the lamb

• 2-3 tbsp olive oil

• 1-2 tsp Gewürzhaus Harissa
  

• 6 lamb cutlets, frenched

For the yoghurt

• 50g plain Greek yoghurt

• 1 pinch Gewürzhaus Himalayan Pink Salt, crushed
  

• 1 pinch Gewürzhaus Peppercorns (White), ground
  

• 1 tsp Gewürzhaus Mint (Spearmint)
  

• 1 tsp freshly squeezed lemon juice
  

To serve:

• Chargrilled peppers 

• Extra mint leaves