Harissa Lamb cutlets - mint yogurt & couscous salad

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Harissa Lamb Cutlets with Mint Yogurt & Couscous Salad

Ingredients
- 12 lamb cutlets (or lamb forequarter chops)
- 2 cloves garlic, finely grated
- 1 tsp oregano
- 2 tbsp harissa
- 1 tbsp red wine vinegar
- salt
- olive oil
- 180g (6.3 oz) couscous
- 240ml (8 fl oz) hot chicken stock
- 2 long eggplants (aubergines), diced
- 2 zucchinis (courgettes), diced
- 1 red onion, diced
- 1 lemon
- 1 bunch mint, finely sliced
- 200g (7 oz) Greek yoghurt

Method
1. To marinate the lamb cutlets, mix together the garlic, oregano, harissa, and red wine vinegar. Once well mixed, cover the lamb cutlets with the marinade and place in the fridge for 1 hour.
2. To cook the couscous, place it into a bowl with a pinch of salt and a drizzle of olive oil, then cover with the hot chicken stock. Place a lid on top of the bowl and let it sit for 10 minutes.
3. After 10 minutes, remove the lid and fluff up the grains of couscous with a fork. Set aside.
4. Once you've diced all your vegetables, season them with salt. Heat a large frypan over high heat with a drizzle of olive oil, then individually sauté the vegetables (eggplant, zucchini, and onion) until cooked, setting each aside separately as they finish.
5. For the mint yoghurt, season the yoghurt with a pinch of salt and add about half of the finely sliced mint, keeping the other half to mix through the couscous salad.
6. Grill your marinated lamb chops over high heat for 6-7 minutes until medium or cooked to your liking. Set aside to rest.
7. To mix the salad, add the cooked couscous and sautéed vegetables to a bowl along with the remaining mint. Season with salt if needed, add a drizzle of olive oil and the juice of 1 lemon, and mix well.
8. To plate, spoon some yoghurt onto the bottom of the plate and create a well in the centre. Pile in some of the couscous salad, followed by the grilled lamb cutlets.
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If I could hire Andy for a barbecue, I would.

Ninjaja
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I never tire of his style, delivery or execution.

roberthowes
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You're like the only chef online that cuts the seeds out of everything... people with intestinal issues really appreciate that, trust me

dylanbrady
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I hit the like button halfway thru the introduction.

clairewright
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I love the sound when the knife meets the cutting board

komalkuku
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You are a great cook. Keep doing what you are doing🎉

dabici
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I get fat just watching you cook ! So fantastic!

KimberlyPatton-xn
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You didn’t show how you cooked the lamb?

patrick
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Chef, it’s a pleasure to watch you work!

andyball
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Andy you are the culinary king and we are your eager salivating peasants….you are amazing ❤️

reneesmith
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Mashed peas and Irish stew. Martabak manis

tacychristensen
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My last short was literally a girl showing her pet lamb😂

gggrte
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Hareesa... Most delicious dish in Pakistan

ZainMughal
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Andy it looks delicious one thing I’ll add thought is that couscous should be steamed trust me you’ll taste the difference !

umhidaya
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I want that cast iron skillet, dope af 👌

nurgle
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Andy please dont use a plastic chopping board.

Thanks, you’re the Best!!

YudraKudra
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I wish my family liked lamb but they don’t.. looks great chef.. now to enter my request..AGAIN.!.. for ALBONDIGAS CHEF .. Mexican meatballs

junebugg
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9 days before not asking for turon with halo-halo on the side 🇵🇭
And Filipinos assemble!!!

neptalipura
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I would love to see you try to make Cassoulet

hive
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Oooh Lamb chops. My fave! Those look so tender. Perfectly delicious meal. 🍽️ :))

m.theresa