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Harissa Lamb Cutlets with Pumpkin Salad


  • 4 Lamb Cutlets

  • 1 tablespoon Harissa

  • 2 tablespoons Extra Virgin Olive Oil

  • 0.5 cup roasted pumpkin cut into 1-inch dice (cooked until just tender)

  • 0.25 cup cubed Spanish Onion (roasted in olive oil & lemon juice until tender)

  • 1 tablespoon Feta cheese

  • 8 mint leaves torn

  • 20 roasted Pine Nuts

  • 1 tablespoon pomegranate molasses


  • 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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Posted by CD6Report
Where can I buy Harissa Paste?