Harissa Crusted Lamb Cutlets with Peperonata
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 4 Lamb cutlets
- 3 tsps Harissa
- 1 cup fresh breadcrumbs
- 1 Tbsp chopped cilantro
- 5 Tbsps olive oil
- 3 onions (sliced)
- 2 cloves garlic cloves (crushed)
- 2 bay leaves
- 4 red Bell pepper (seeds removed and cut into strips)
- 2 yellow Bell pepper (seeds removed and cut into strips)
- 7 ozs ripe Tomatoes (chopped)
- salt
- freshly ground peppers
- 15 black Olives (pitted)
- 1 Tbsp torn Basil
- 1 tsp chopped oregano
- ½ Tbsp lemon juice
Preparation steps
1.
Mix together the harissa paste, breadcrumbs and coriander.. Spread over the fat sides of the lamb cutlets and season to taste.
2.
Heat 1 tablespoon of oil in a frying pan and cook the cutlets for 3-4 minutes on each side. Remove from the pan and keep warm.
3.
Heat the remaining oil in a large frying pan over a medium heat. Add the onions, garlic and bay leaves and cook gently for 5 minutes, stirring occasionally.
4.
Add the peppers to the pan, cover and cook gently for 10 minutes.
5.
Add the tomatoes and season well with salt and pepper. Cook, uncovered, stirring frequently, for 30 minutes or until the mixture is thick.
6.
Remove the bay leaves and stir in the olives, herbs and lemon juice.
7.
Serve with the cutlets and garnish with coriander and croutons.
