Easter roast
Bring a Moroccan vibe to your Easter roast with gently spiced spring lamb cutlets served with roast British asparagus, hasselback potatoes and a chunky green dressing.
Ingredients
For the lamb
- 100 g coconut yoghurt or organic full fat Greek yoghurt
- 1 tbsp harissa paste
- ½ tsp cumin
- 2 tbsp extra virgin olive oil
- 4-8 lamb cutlets depending on the size
For the chunky green dressing
- 2 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 50 g pitted green olives
- 1 large handful flat leaf parsley
- Pinch sea salt
To serve
- Hasselback potatoes
- British asparagus roasted
- Pomegranate seeds optional
Instructions
- Place the yoghurt, harissa paste, cumin and 1 tablespoon of the olive oil in a shallow bowl and mix to combine. Add the lamb cutlets and turn to coat. Set aside to marinate for 10 minutes (or refrigerate overnight).
- To make the dressing, place the olive oil, apple cider vinegar, olives, parsley and salt in a small food processor and process to a chunky consistency. Set aside.
- Heat the remaining olive oil in a large pan over a medium-high heat. Cook the lamb cutlets for 3 -4 minutes per side, or until cooked to your desired level of doneness.
- Divide the cutlets between serving plates and serve with hasselback potatoes and roasted asparagus. Drizzle with dressing and sprinkle with pomegranate seeds to serve.