Spicy lamb with sautéed potatoes and houmous
- November 2005
- 450g peeled and diced potatoes
- 2 tbsp vegetable oil
- 1½ tbsp harissa or any other chilli paste
- 1 lemon
- 4 trimmed lamb cutlets or 2 lamb fillets
- Small tub of houmous
- Pan-fry potatoes in vegetable oil for 12-15 minutes, tossing occasionally, until golden and tender. Season.
- Meanwhile, mix chilli paste with a good squeeze of lemon juice in a shallow dish. Season lamb cutlets or fillets and coat them in the mixture. Set aside for 10 minutes.
- Heat a griddle or frying pan over a high heat. Add the lamb and cook for 5-7 minutes, turning halfway. Serve with the potatoes, a good dollop of houmous, lemon wedges, and a mixed green salad.
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