Rated 5.0 stars by 2 users
Lamb cutlets infused with the fiery notes of Harissa, perfectly complemented by the refreshing notes of minted yoghurt.
2-3 tbsp olive oil
1-2 tsp Gewürzhaus Harissa
6 lamb cutlets, frenched
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
Extra mint leaves
Mix the olive oil and Gewürzhaus Harissa spice together and marinate the lamb cutlets for 30 minutes.
Prepare the yoghurt sauce by adding yoghurt, salt, white pepper, spearmint and lemon juice to a small bowl and mix well. Set aside.
Warm up a frypan over medium to high heat and cook the lamb cutlets for 2-3 minutes on each side for medium-rare, or longer if you prefer well-done.
Plate up the cooked lamb cutlets with the yoghurt mixture dolloped alongside.
Please note, comments need to be approved before they are published.
Thanks for subscribing!
This email has been registered!