Tender lamb cutlets with the perfect hint of spice! This five ingredient feast will impress your wallet, your friends and your taste buds.
You will need:
- 6 lamb cutlets
- 3 tsp moroccan spice rub
- 4 tbs Greek yoghurt
- 1/2 cucumber sliced into small cubes
- 1/2 bunch fresh mint
- Rub your lamb cutlets with moroccan spice then place onto a plate, cling film and refrigerate. Ideally leave them for a few hours to marinade but if you don’t have time 10-15 mins will do. Remove the cutlets from the fridge 10 minutes before you want to cook them to allow them to come to room temperature.
- To make the yoghurt dip, spoon the yoghurt into a bowl and mix with finely chopped mint, diced cucumber and a squeeze of fresh lime
- To cook the cutlets heat a non stick pan with a little oil. Place the cutlets fat side down and lean up against the side of the pan, cook for 3-4 minutes to render the fat. Turn the cutlets onto their side and cook for 2 minutes each side. Remove from the pan, sprinkle with sesame seeds and leave to rest for 3-4 minutes.