Salsa verde: Put all the ingredients in a food processor, season and process until smooth and bright green.
Season the lamb with salt and pepper then sprinkle with the combined spices.
Heat a little oil in a sauté pan and when hot, cook the cutlets for about 2 minutes each side for medium-rare. Cooking time will depend on the thickness of the cutlets.
To serve: Spoon the yoghurt onto a serving plate and swirl through the harissa. Top with the lamb then dollop over the salsa verde and watercress or rocket leaves.
The salsa verde goes with just about any dish that needs a zingy, vibrant sauce.
It’s on high rotation for me and I change the herb combo to suit what I have in my kitchen.
Montford Estate 2019 Chardonnay