Lamb Cutlets with Fresh Chermoula by Foodland Recipe Kitchen

Preparation Time: 15 Minutes
Cooking Time: 5 Minutes
Serves: 4

Ingredients

• 12 lamb cutlets, frenched
• CHERMOULA INGREDIENTS
• 1tsp dry roasted cumin seeds
• 1 cinnamon quill
• 2 red chillies
• 1 pinch saffron threads
• 2 tbsp lemon juice slightly warmed, zest of lemon
• 1 Spanish onion, finely diced
• 3 garlic cloves, crushed
• ½ tsp ground smoked paprika
• ½ tsp ground white pepper
• 1 cup fresh mint leaves, finely chopped
• 1 cup fresh basil leaves, finely chopped
• ½ cup fresh flat-leaf parsley, finely chopped
• 125g extra virgin olive oil
• 1tsp salt flakes

Equipment

• Baking Paper
• Griddle Plate
• Barbeque

Instructions

1. Grind the roasted cumin seeds and cinnamon quill in a spice grinder or mortar and pestle ’till fine

2. Soak the saffron threads in the warmed lime juice to extract the colour and flavour. Cool.

3. Mix all the remaining ingredients together and check seasoning. Chermoula will keep refrigerated up to 2 days.

4. Lay the lamb cutlets onto a board and slightly flatten with your hand, transfer to baking tray lined with baking paper, spread some chermoula over the cutlet surface. Allow to marinate for a minimum of 30 minutes.

5. Cook on a griddle plate or barbeque for 2 minutes each side, remove from heat and rest for a few minutes.

6. Serve the cutlets with extra chermoula and yoghurt for dipping.