So Australian…serve up some lamb for friends, family, work mates and neighbours.
- 12 frenched lamb cutlets
Char-grilled eggplant slices, grilled or bought
Baby spinach leaves
- Half a 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
To make chermoula combine all ingredients. Season each cutlet lightly with salt and pepper. Brush the
chermoula mixture over both sides of the lamb cutlets. Remove the grill tray from oven.
Preheat the oven grill to high/maximum setting. Place the cutlets on the cold grill tray, place tray 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 tray, loosely cover with foil and rest 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.
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.