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16 lamb cutlets, French cut
Whisk together harissa, olive oil, juice of the limes, coriander, and sea salt.
Toss cutlets and set aside for up to 45 minutes.
Cook lamb on a preheated ridged grill or barbeque until just done to your preference. Do not overcook.
Poster's Notes:
Posted by Rae Stern
Nutritional Info Per Serving: N/A
2 tsp. harissa
1/4 cup olive oil
Juice of 1 to 2 limes, to taste
2 heaped tbsp. coriander, freshly chopped or cilantro
Pinch sea salt
You can use shoulder chops but require less due to size.