Ingredients
- La Espanola refined olive oil tin 1 tbsp
- Farmstead Moroccan-style lamb cutlets 8
- Fennel seeds 15g
- Cumin seeds 15g
- Everyday Favourites pine kernels 100g
- Everyday Favourites flaked almonds 100g
- Ramona’s Kitchen deluxe houmous 200g
- Harissa paste 30g
Method
- Crush the fennel and cumin seeds, add to nuts, coat in oil and toast until golden.
- Add the Harissa paste to the houmous with a splash of oil and swirl.
- Grill the pre-marinated cutlets for around 3 minutes each side, until medium.
- Crush the cooled spiced nut mix with a rolling pin.
- Serve the lamb with the Harissa houmous & spiced nut crust.
- Dip lamb into the houmous followed by the nuts for authenticity.
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