Recipe: Jane Strode.

Serving size: Serves 4
Cuisine type: Middle Eastern
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Lamb
Convenience recipes: four or less

Australian House & Garden recipe for harissa lamb cutlets with chickpea salad.

INGREDIENTS

1/3 cup (95g) plain natural yoghurt
½ tbsp roasted garlic paste or 1 clove raw garlic, crushed
1 tsp cumin seeds, slightly crushed
2x 400g tins chickpeas, drained
½ medium red capsicum, diced
1 medium zucchini, grated
½ medium red onion, finely diced
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed coriander leaves
1 cup loosely packed mint leaves
½ cup (125ml) extra-virgin olive oil
Finley grated zest and juice of 1 lemon
12-16 french-trimmed lamb cutlets
2 tbsp harissa paste
Vegetable oil, for frying

METHOD

1 Mix together yoghurt, garlic and cumin in a bowl; set aside. In a large bowl toss chickpeas, capsicum, zucchini, onion, parsley, coriander, mint, olive oil, lemon zest and juice. Season and divide between four plates.

2 Place lamb cutlets in a bowl and coat with harissa. Heat 1-2tbsp oil in a frypan over medium heat. Season cutlets and fry on each side for 3-4mins. Serve with chickpea salad and a few dollops of yoghurt.