Harissa Crusted Lamb Cutlets with Peperonata

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Harissa Crusted Lamb Cutlets with Peperonata
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
4 Lamb cutlets
3 teaspoons Harissa
1 cup fresh breadcrumbs
1 tablespoon chopped cilantro
5 tablespoons 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 ounces ripe tomatoes (chopped)
salt
freshly ground peppers
15 black Olives (pitted)
1 tablespoon torn Basil
1 teaspoon chopped oregano
½ tablespoon lemon juice
To garnish
cilantro
Crouton
How healthy are the main ingredients?
tomatoolive oilgarlic cloveBasiloreganoonion

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.