My new negotiated working hours mean that I can do a little dinner prep when I arrive home – which I think will lend a bit of variety to weekday dinners because there won’t be such a time crunch.

Harissa lamb cutlets with cous cous and salad(!)

Yes, green stuff makes a rare appearance to the plate!

The lamb is really very easy and is just a matter of marinating with a bit of pre-prepared harissa (brand doesn’t really matter) and olive oil, quickly seared on both sides, covered with a bit of passata rustica and put in the oven for about 20 minutes until the passata caramelises a bit.

18.10.10

Cooked by: Carol

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