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While this recipe is designed to be cooked on a salt slab, you can substitute a frying pan or grill and add some crushed Himalayan Pink Salt to the lamb.
6 lamb cutlets, frenched
1-2- tsp Gewürzhaus Harissa
2-3 tbsp olive oil
A large or extra-large Himalayan Salt Slab
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
Heat your salt slab on a gas stove for 3 x 15 minute increments, increasing the temperature from low to medium to hot.
While the slab heats, blend the olive oil and Gewürzhaus Harissa spice together and marinate the lamb cutlets for 30 minutes.
Prepare the yoghurt by adding all ingredients together in a bowl and mixing through.
After 45 minutes of heating, cook the lamb cutlets own the salt slab for 2-3 minutes each side for medium-rare, or longer if you prefer well-done.
Plate up the cooked lamb cutlets with the yoghurt mixture dolloped alongside. Enjoy with rice or couscous and a fresh green salad.
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