Name: Baharat Lamb Cutlets & Carrots With Fetta Crème Fraîche
Total time: 45 min
Yield: 4
Ingredients: 12 French-trimmed lamb cutlets (600g); 1 bulb garlic, halved horizontally; 400g rainbow heirloom carrots, trimmed, scrubbed; ⅓ cup (80ml) extra virgin olive oil; 1½ tbsp baharat spice mix; 1 tbsp red wine vinegar; 180g jar marinated Persian fetta in oil, undrained, garlic reserved, aromats discarded; ¾ cup (200g) crème fraîche; ¼ cup small fresh mint leaves; 2 tbsp fresh dill sprigs; 2 tbsp flaked almonds, roasted; 1 tbsp pomegranate molasses

VMG Recipes