* 4 lamb loin fillets, sliced into ½" (1 cm) thick medallions
* 1 tablespoon olive oil
* 1 tablespoon lemon juice
* 1 teaspoon freshly ground Coriander
* 1 teaspoon freshly ground Cumin
* 2 tablespoons freshly chopped mint leaves
* Handful of coriander leaves and stalks, roughly chopped
* 3 teaspoons Harissa paste

===Method===
* Meat aside, mix all of the ingredients together to produce a marinade.
* Coat the meat well and marinate for 1 hour
* Because cooking hot chillies, or chili paste can cause breathing difficulties, ensure the kitchen is well ventilated, ideally with an extractor fan
* On a hot oiled griddle pan, cook for barbecue the lamb for a total of 8 minutes, 4 minutes per side.
* Remove, cover and rest for 5 minutes before serving

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