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Lamb cutlets with chermoula

Serves 4
Preparation Time 10
Cooking Time 12


12frenched lamb cutlets
0.5small onion, very finely chopped
2 tspground cumin
2 tspsweet paprika
2 tbspchopped parsley
2 tbspchopped coriander
2 tspolive oil
purchased char-grilled eggplant slices, baby spinach leaves and lemon wedges to serve


1Season each cutlet lightly with salt and pepper. Brush the chermoula (see method below) mixture over both sides of the lamb cutlets.
2Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the cutlets on the cold grill tray, place tray under the hot grill.
3Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
4Remove cutlets from grill tray, loosely cover with foil and rest steaks for 2 minutes before serving. Serve lamb cutlets with char-grilled eggplant slices and baby spinach drizzled with olive oil and lemon juice. Serve with lemon wedges.
5To make Chermoula: combine all ingredients.
6Serve with purchased char-grilled eggplant slices, baby spinach leaves and lemon wedges.


You can use cutlets, or lamb fillets/tenderloins for this recipe.
When you grill meat it should be placed on a cold grill tray. This prevents the meat sticking and becoming difficult to turn.

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