Harissa Lamb with Bulgur Wheat

Serves: 4

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• 200 gram(s) bulgur wheat
• Half teaspoon(s) each ground cinnamon and cumin
• 4  tomatoes, quartered and deseeded
• 75 gram(s) dried apricots, finely chopped
• 3 tablespoon(s) extra virgin olive oil
• Finely grated zest and juice of ½ orange
• 2 tablespoon(s) finely chopped fresh oregano
• 12  lamb cutlets, trimmed of excess fat
• Quarter teaspoon(s) harissa paste

Method

1. In a large frying pan, toast bulgur wheat and spices for 2min until lightly golden. Empty into a large bowl, then pour over enough boiling water to just cover the bulgur. Cover with clingfilm and leave for 10min.
2. Meanwhile, finely chop tomatoes and tip into a large serving bowl with apricots, 2tbsp of the olive oil, orange zest and juice, and oregano. Season well.
3. Brush both sides of lamb cutlets with harissa. Heat remaining oil in the frying pan used earlier. Fry cutlets for 6min, turning once. Cook for 1min longer per side for well-done meat. Set cutlets aside to rest for 1min.
4. Use a fork to stir bulgur wheat into the tomato mixture. Check seasoning and serve with the cutlets.

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