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Lamb Cutlets, Grilled w/Harissa Marinade (M, TNT)
Source: Unknown
Serves: 4

16 lamb cutlets, French cut
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

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:
You can use shoulder chops but require less due to size.

Posted by Rae Stern

Nutritional Info Per Serving: N/A