Lamb cutlets with chermoula

Ingredients

12 frenched lamb cutlets

Chermoula

0.5 small onion, very finely chopped

2 tsp ground cumin

2 tsp sweet paprika

2 tbsp chopped parsley

2 tbsp chopped coriander

2 tsp olive oil

purchased char-grilled eggplant slices, baby spinach leaves and lemon wedges to serve

Season each cutlet lightly with salt and pepper. Brush the chermoula (see method below) mixture over both sides of the lamb cutlets
Remove the grill liay. Preheat the oven grill to high/maximum setting. Place the cutlets on the cold grill liay, place liay under the hot grill
Cook 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
Remove cutlets from grill liay, 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
To make Chermoula: combine all ingredients
Serve 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 liay. This prevents the meat sticking and becoming difficult to turn