Ingredients
- 1 tsp of ground cumin
- 1 garlic clove, crushed
- 1 lemon, zest finely grated
- 1 tbsp of fresh thyme leaves
- 2 tbsp of olive oil
- 1 tbsp of harissa
Method
Step 1
As a marinade: mix all the ingredients together and rub into 8 lamb cutlets. Leave in a cool place for at least 30 minutes before cooking.Step 2
As a dip: stir in 5 tbsp Greek yoghurt & the juice of half a lemon, mix thoroughly and serve with crudites, grilled meat, fish, pitta bread, etc.Step 3
As a sauce: add a pinch of sugar and the juice of a whole lemon, mix and then serve drizzled over grilled courgettes, aubergines, meat or fish.