Moroccan Lamb Cutlets
46 minutes
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.
3 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:6min ›
Extra time:30min marinating ›
Ready in:46min
- 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.
- 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).
- Serve with couscous or salad, or as finger food, held by the bone.
Chermoula
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.
