Herbies Spices Recipes
Moroccan Lamb Cutlets
Description
Serve these succulent morsels straight from the barbecue as finger-food, or as a meal with couscous and eggplant salad. Alternatively, use boneless lamb cubes and thread on to metal skewers for an authentic Moroccan look.
Ingredients
At a glance
Red Meat
Serves
4
8 lamb cutlets
1 clove garlic
2 tablespoons Herbie’s Spices Chermoula Spice Mix
1 lemon
olive oil
couscous or salad, to serve
Methods/steps
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Rub both sides of the cutlets with the cut garlic clove, then the spice mix. Squeeze lemon juice over and leave to marinate for 30 minutes.
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Heat a griddle or barbecue and cook cutlets over fairly high heat until cooked but still moist in the middle (about three minutes each side).
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Serve with couscous or salad, or as finger food, held by the bone.
Additional Tips
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