Harissa lamb cutlets with Persian burghul salad
13
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
With flavours of Africa marinating the lamb and the taste of the Middle East in the salad, your tastebuds will love every mouthful of this fresh, easy to make dish.
Ingredients
Burghul, dry
1 cup(s), (160g)
Frozen broad beans
150 g, (1 cup)
Lamb Frenched cutlet or rack, raw
480 g
Olive oil
1 tbs
Harissa
1 tbs, (North African chilli paste)
Coleslaw mix, without dressing
250 g, (2 cups)
Fresh coriander
½ cup(s)
Fresh mint
¼ cup(s)
Lemon juice
1 tbs
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Instructions
1
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.
2
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.
3
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.
4
Serve lamb with salad and yoghurt mixture.
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