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.
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 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.