Harissa lamb cutlets with Persian burghul salad
1 cup(s), (160g)
frozen broad beans
150 g, (1 cup)
French trimmed lamb cutlet(s) or rack(s)
480 g, (buy 600g)
1 tbs, (North African chilli paste)
coleslaw, without dressing
250 g, (2 cups)
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
- Fill and boil the kettle. Place burghul and beans in separate heatproof bowls. Pour 2 cups (500ml) boiling water over burghul and set aside for 10 minutes. Drain well, then squeeze out any excess moisture. Pour enough boiling water over beans to cover and set aside for 3–4 minutes or until heated through. Drain. Peel and discard skins.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Reserve 2 teaspoons harissa. Combine lamb and remaining harissa in a large bowl. Season with salt and pepper. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
- Combine burghul, beans, coleslaw mix, coriander, mint and juice in a large bowl. Season with salt and pepper. Place yoghurt in a small bowl and swirl through reserved harissa.
- Serve lamb with salad and yoghurt mixture.