harissa lamb cutlets

We try and buy meat for our family in bulk as much as possible, so we regularly buy a whole lamb - it works out much cheaper than buying kilos of lamb chops or a lamb roast. This recipe comes from a supermarket recipe flyer and is loved by everyone. I would never have thought to put the vegetable combination together but it works and is delicious.

Harissa Lamb Cutlets

Ingredients:
200g chargrilled red capsicum (I make my own instructions at bottom)
2t chilli flakes
3 cloves garlic chopped (I use organic Russian Garlic so I would only use 1 clove -they are quite big)

3t ground cumin
2t ground coriander
1 1/2 t sea salt flakes
1/2 C olive oil
750g small potatoes sliced
250g cherry tomatoes, halved
1/3 C coriander leaves, roughly chopped
12 lamb cutlets (you could use any lamb chop really, just get enough for your family)

Method:
1. Preheat oven to 200C.
2. To make harissa paste: place capsicum, chilli flakes, garlic, spices and sea salt into food processor with 1 T olive oil. Pulse until chopped. With motor running, slowly add remaining oil in a steady stream until a tick sauce forms.
3. Place potatoes into a pot and bring water to boil, boil for 5 or so minutes until just soft.
4. Drain potatoes and place in a baking dish with tomatoes, coriander (I save some to sprinkle over the top when serving) and some olive oil toss well, cook in oven until cooked through and golden (20-30 minutes)
5. Spread 1tsp of the harissa paste onto each cutlet. Bake for 15 - 20 minutes until cooked through. (my oven has a fan grill so I use this function placing the cutlets on the grill tray about a third down the oven)

chargrilled red capsicum: slice sides and bottom off capsicum and put into a baking pan with a little olive oil in a hot oven, use your grilling element. when skin blackens remove from oven, cool slightly and peel skin off, now place into your food processor for your harissa.

I usually have left over harissa, I use it on a pizza base instead of tomato paste or in a dip for morning tea

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