Harissa lamb cutlets with roasted eggplant and sweet potato

For this dinner, I made harissa paste using: garlic, lemon zest and juice, toasted caraway seeds, black pepper, smoked and normal paprika, tomato paste, ras el hanout, red chili, olive oil and fresh coriander.

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I marinated lamb cutlets in the mixture for a couple of hours before searing in the pan for beautiful medium pink lamb. The sweet potato and cubed eggplant were just roasted in the oven with a little garlic and chili.

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