
Harissa lamb cutlets with Persian burghul salad
9
Points
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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
1 cup(s), (160g)
Frozen broad beans
150 g, (1 cup)
French trimmed lamb cutlet(s) or rack(s)
480 g, (buy 600g)
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
½ cup(s), (120g)