Categories: November

Ingredients

• 450g potatoes, peeled and diced
• 2 tbsp vegetable oil
• 1.5 tbsp harissa
• squeeze of lemon juice
• 4 trimmed lamb cutlets
• houmous and lemon wedges, to serve

Directions

1. Pan-fry the potatoes in the oil for 12-15 minutes, tossing occasionally, until golden and tender. Season. Meanwhile, mix the harissa and lemon juice in a shallow dish. Season the lamb cutlets and coat in the mixture, then set aside for 10 minutes. Heat a griddle or frying pan over a high heat. Add the lamb and cook for 5-7 minutes, turning halfway.

2. Serve with the potatoes, a good dollop of houmous, lemon wedges and a mixed green salad.

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