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- 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