Moroccan Lamb Cutlets

Moroccan Lamb Cutlets


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Serve these succulent morsels straight from the barbecue as finger-food, or as a meal with couscous and eggplant salad. Alternatively, use boneless lamb cubes and thread on to metal skewers for an authentic Moroccan look.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 8 lamb cutlets
  • 1 clove garlic
  • 2 tablespoons Herbie's Spices Chermoula Spice Mix
  • 1 lemon
  • olive oil
  • couscous or salad, to serve

Preparation:10min  ›  Cook:6min  ›  Extra time:30min marinating  ›  Ready in:46min 

  1. Rub both sides of the cutlets with the cut garlic clove, then the spice mix. Squeeze lemon juice over and leave to marinate for 30 minutes.
  2. Heat a ridged grill pan or barbecue and cook cutlets over fairly high heat until cooked but still moist in the middle (about three minutes each side).
  3. Serve with couscous or salad, or as finger food, held by the bone.


Chermoula is a North African spice blend of cumin, paprika, onion, turmeric, cayenne, garlic, parsley, salt, and pepper which, when sprinkled onto chicken and lamb before cooking, gives a spicy Moroccan flavour.

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