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.