Lamb Cutlets & Harissa Roast Vegetables
Delicious, tender caramelised lamb cutlets served with sweet, spicy roast carrots, parsnip and chickpeas on a bed of yoghurt and topped with fresh mint is a flavour packed dinner you’ll make on repeat.
- Time: 50 min
- Servings: 4
Source: This Little Plate.
Ingredients
- lamb cutlets
- dutch carrots, ends trimmed
- parsnip, cut on half lengthwise - if they’re a lot bigger than the carrots, cut
- Chickpeas, drained
- lemon, cut into wedges
- bulb garlic, cut in half
- harissa
- honey
- cinnamon
- smoked paprika
- cumin
- salt & pepper
- mint
- Greek yoghurt