HARISSA LAMB CUTLETS WITH TZATZIKI | SA Garden and Home
From Morocco to Mumbai, give your guests the world on a plate with this exciting fusion menu that’s stress-free to make
Ingredients
- 30ml oil
- 2 racks lamb (6 cutlets per rack), ask your butcher to French-trim them
- salt and freshly ground black pepper
- 30ml harissa paste
- 60ml fresh white breadcrumbs
- 30ml pistachio nuts, roughly chopped
- 15ml fresh parsley, chopped
- 15ml fresh mint, chopped
- 15ml fine lemon zest
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