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Lamb Cutlets & Harissa Roast Vegetables

Cook Time

45 minutes

Prep Time

5 minutes

Serves

Delicious, tender caramelised lamb cutlets served with sweet, spicy roast carrots, parsnip and chickpeas on a bed of yoghurt and topped with fresh mint is a flavour packed dinner you’ll make on repeat.

Ingredients

16 lamb cutlets

500g dutch carrots, ends trimmed

500g parsnip, cut on half lengthwise - if they’re a lot bigger than the carrots, cut them in quarters

Chickpeas, drained

1 lemon, cut into wedges

1 bulb garlic, cut in half

1.5 tbsp harissa

1.5 tbsp honey

½ tsp cinnamon

1 tbsp smoked paprika

½ tsp cumin

1 tsp salt & pepper

1/2 cup mint

1 cup Greek yoghurt

Instructions

Preheat oven to 220 C / 425 F. Combine 2 tbsp olive oil, 1.5 tbsp harissa, 1.5 tbsp honey, 1 tbsp smoked paprika, ½ tsp cumin, ½ tsp cinnamon, 1 tsp salt and 1 tsp black pepper in a little bowl, mix to combine.
Place carrot, parsnip and chickpeas in a lined baking tray then drizzle over the harissa mixture. Toss to combine, add garlic with a little olive oil on the cut side, cover the roasting tray with tin foil and bake for 30 minutes, then uncover and bake for another 15 minutes (until tender and caramelised).
Meanwhile, with about 15 minutes to go (after you uncover the veggies), season your lamb cutlets.
Add a little olive oil to a fry pan over medium heat, sear the lamb for about 3-4 minutes on either side (depending on cooking preference), then place on some paper towel or clean chux cloth to rest for 3 mins.
To serve, first give your roasted veggies a little kiss of olive oil to give them some shine. Then smear a couple of tbsp yoghurt on your plates, then top with vegetables, then add lamb, mint leaves and a slice of lemon.