Lamb Cutlets – Fresh Moroccan style

Lamb
It’s dishes like this that make me proud to be the owner of my own fresh herbs even if I have to grow them in pots on a balcony.

Being a South African I’m a huge fan of meat and Lamb is up there as one of my all-time favourites, so I’m very excited about sharing this with you.

The name of the game when it comes to this recipe is FRESH ingredients.

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Fresh Stuff:

4 Lamb cutlets
The juice of half a freshly squeezed lemon
Half a handful of fresh mint leaves (+- 12 leaves)finely chopped
2-3 sprigs fresh rosemary finely chopped
2-3 garlic cloves finely chopped

Lamb

Not so fresh stuff:

1/2 tsp ground turmeric
2tsp ground cumin

By now you should know that I cook with a kind of Jamie Oliver philosophy to food, in that I use rough measurements based on what flavours I like, if you love cumin added more, if you love mint add more.
The above should give you a good idea of ratios.

Lamb

Marry the Lamb with all the stuff:

Drizzle a dish with olive oil (I don’t use extra olive oil because the flavour can be over powering in this dish).
Add the not so fresh stuff to the oil and make a paste.
Excluding the lemon add all the other fresh stuff to the mixture.
Drop the lamb in the dish and cover completely with your now beautifully aromatic mixture.
The lamb needs to sit covered in the mixture for at least an hour, I recommend trying to leave it for a few hours.

Let’s get cooking:
My preferred method for cooking this dish is on the BBQ, I’ve done it in a griddle pan and a regular pan with great results, however I find that the BBQ adds that touch of awesomeness to the meat.

Whichever method you pick don’t forget to add the squeezed lemon to the meat 15minutes before cooking. (You might like to leave it longer, I find if I leave it too long in lemon it becomes too acidic for my palette)
I always start cooking the meat on it’s side (fat side down).
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This is a great tip because it makes the fat go a little crunchy and helps drain some of the excess fat.
Cooking time varies depending on how you like your lamb and the thickness of the meat. I like to eat medium/ medium-rare lamb so +-2-3min each side does the trick for me (provided I cook 3-4min on the fat side first).

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My mouth is already watering so what you waiting for get cooking ?

P.S this goes great with freshly grilled asparagus…

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