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Harissa Lamb Cutlets with Pumpkin Salad



  • 1.

    Marinate lamb cutlets in harissa and extra virgin olive oil overnight if possible

  • 2.

    Heat the pumpkin and onion together then add in the mint, feta & pinenuts.

  • 3.

    Place the warm salad on your serving plate.

  • 4.

    Grill your lamb cutlets for 2 minutes on each side or until medium rare.

  • 5.

    Place on top of the salad and drizzle the pomegranate molasses around the plate.

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Harissa Lamb Cutlets with Pumpkin Salad.


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Posted by CD6Report
Where can I buy Harissa Paste?
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