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Ingredients
Method
- 12 lamb cutlets, trimmed
- ½ tsp each ground cumin, coriander and chilli powder
- 2 crushed garlic cloves
- Olive oil
- ½ lemon, juice only
- Mint leaves and coriander leaves, to serve
- Harissa yoghurt, to serve
- Place the lamb chops in a dish and coat with a mix of the garlic, spices, 3 tbsp of olive oil and a squeeze of lemon juice. Rub all over the meat, then set aside for 30 mins to marinate.
- Heat up a barbecue or griddle pan and cook the lamb chops for 2 mins on each side. Leave to rest for 10 mins, then serve with harissa yoghurt and scatter with fresh herbs.
40 mins
4 serving
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