Harissa lamb cutlets

Ingredients

• 12 lamb cutlets (or lamb forequarter chops)
• 2 cloves garlic, finely grated
• 1 tsp oregano
• 2 tbsp harissa
• 1 tbsp red wine vinegar
• salt
• olive oil
• 180g (6.3 oz) couscous
• 240ml (8 fl oz) hot chicken stock
• 2 long eggplants (aubergines), diced
• 2 zucchinis (courgettes), diced
• 1 red onion, diced
• 1 lemon
• 1 bunch mint, finely sliced
• 200g (7 oz) Greek yoghurt

Directions

1. To marinate the lamb cutlets, mix together the garlic, oregano, harissa, and red wine vinegar. Once well mixed, cover the lamb cutlets with the marinade and place in the fridge for 1 hour.
2. To cook the couscous, place it into a bowl with a pinch of salt and a drizzle of olive oil, then cover with the hot chicken stock. Place a lid on top of the bowl and let it sit for 10 minutes.
3. After 10 minutes, remove the lid and fluff up the grains of couscous with a fork. Set aside.
4. Once you've diced all your vegetables, season them with salt. Heat a large frypan over high heat with a drizzle of olive oil, then individually sauté the vegetables (eggplant, zucchini, and onion) until cooked, setting each aside separately as they finish.
5. For the mint yoghurt, season the yoghurt with a pinch of salt and add about half of the finely sliced mint, keeping the other half to mix through the couscous salad.
6. Grill your marinated lamb chops over high heat for 6-7 minutes until medium or cooked to your liking. Set aside to rest.
7. To mix the salad, add the cooked couscous and sautéed vegetables to a bowl along with the remaining mint. Season with salt if needed, add a drizzle of olive oil and the juice of 1 lemon, and mix well.
8. To plate, spoon some yoghurt onto the bottom of the plate and create a well in the centre. Pile in some of the couscous salad, followed by the grilled lamb cutlets.