Lamb cutlets with chermoula

Lamb cutlets with chermoula

Serves

4

Prep Time

10

Cook Time

12

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

Method

  • 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

Tips

  • 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
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