Moroccan lamb with green dressing

Bring a Moroccan vibe to your day with gently spiced lamb cutlets and a chunky green dressing.

If you’re looking to impress, without spending hours in the kitchen, this is the recipe for you. Because there are only five-ingredients, these lamb cutlets couldn’t be easier to make. Enjoy this delicious lamb dish with roast asparagus and a chunky olive and parsley dressing. Try something different by making hasselback potatoes to go with this meal, they’re super crispy and add satisfying crunch.

Moroccan lamb cutlets with chunky green dressing

Bring a Moroccan vibe to your day with gently spiced lamb cutlets and a chunky green dressing.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Keyword: Easter, Lamb

Ingredients

For the lamb

  • 100 g coconut yoghurt or organic full fat Greek yoghurt
  • 1 tbsp harissa paste
  • ½ tsp cumin
  • 2 tbsp extra virgin olive oil
  • 4 – 8 lamb cutlets depending on the size

For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 50 g pitted green olives
  • 1 large handful of flat leaf parsley
  • Pinch of sea salt

To serve

  • Hasselback potatoes
  • Roast asparagus or green beans
  • Pomegranate seeds

Instructions

  • Place the yoghurt, harissa paste, cumin and 1 tablespoon of the olive oil in a shallow bowl and mix to combine. Add the lamb cutlets and turn to coat. Set aside to marinate for 10 minutes (or refrigerate overnight).
  • To make the dressing, place the olive oil, apple cider vinegar, olives, parsley and salt in a small food processor and process to a chunky consistency. Set aside.
  • Heat the remaining olive oil in a large pan over a medium-high heat. Cook the lamb cutlets for 3 -4 minutes per side, or until cooked to your desired level of doneness.
  • Divide the cutlets between serving plates and serve with hasselback potatoes and roasted asparagus. Drizzle with dressing and sprinkle with pomegranate seeds to serve.

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