Name: Lamb cutlets and lentil salad with harissa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 4.60 gm extra light virgin olive oil; 12 lamb cutlets, French trimmed; 2 x 400g cans lentils, drained, rinsed; 150g Tasmanian goat's milk feta, crumbled; 2 tomatoes, diced; 1 tsp finely grated lemon rind; 40.00 ml chopped fresh coriander; 82.50 ml chopped fresh mint; Salt & freshly ground pepper; 5 fresh jalapeno chillies, finely chopped; 2 garlic cloves, roughly chopped; 3 tsp ground coriander; 2 tsp caraway seeds; 2.50 gm ground cumin; 0.60 gm salt; 36.40 gm extra virgin olive oil

Lamb cutlets and lentil salad with harissa

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients:

4.60 gm extra light virgin olive oil
12 lamb cutlets, French trimmed
2 x 400g cans lentils, drained, rinsed
150g Tasmanian goat's milk feta, crumbled
2 tomatoes, diced
40.00 ml chopped fresh coriander
82.50 ml chopped fresh mint
Salt & freshly ground pepper
5 fresh jalapeno chillies, finely chopped
2 garlic cloves, roughly chopped
3 tsp ground coriander
2 tsp caraway seeds
0.60 gm salt

Instructions:

To create the harissa, combine all ingredients in a small food processor and blend for 10 seconds until a thick paste forms. Transfer 3 tablespoons to a small bowl and store the remaining harissa in an airtight jar, topped with a layer of olive oil before refrigerating.
In a large frying pan over medium-high heat, warm the oil. Cook the cutlets in two batches for 3-4 minutes on each side for a medium doneness. Transfer the cooked cutlets to a plate, cover with foil, and let them rest for 3-5 minutes.
Mix together the lentils, feta, tomatoes, lemon zest, coriander, and half of the mint. Season with salt and pepper. Stir the rest of the mint into the reserved harissa. Serve the cutlets with the lentil salad topped with a small spoonful of harissa.

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