Ingredients Checklist
- 12 lamb cutlets, frenched
CHERMOULA INGREDIENTS
- 1tsp dry roasted cumin seeds
- 1 cinnamon quill
- 2 red chillies
- 1 pinch saffron threads
- 2 tbsp lemon juice slightly warmed
- Zest of lemon
- 1 Spanish onion, finely diced
- 3 garlic cloves, crushed
- ½ tsp ground smoked paprika
- ½ tsp ground white pepper
- 1 cup fresh mint leaves, finely chopped
- 1 cup fresh basil leaves, finely chopped
- ½ cup fresh flat-leaf parsley, finely chopped
- 125g extra virgin olive oil
- 1tsp salt flakes
Instructions
- Grind the roasted cumin seeds and cinnamon quill in a spice grinder or mortar and pestle 'till fine
- Soak the saffron threads in the warmed lime juice to extract the colour and flavour. Cool.
- Mix all the remaining ingredients together and check seasoning. Chermoula will keep refrigerated up to 2 days.
- Lay the lamb cutlets onto a board and slightly flatten with your hand, transfer to baking tray lined with baking paper, spread some chermoula over the cutlet surface. Allow to marinate for a minimum of 30 minutes.
- Cook on a griddle plate or barbeque for 2 minutes each side, remove from heat and rest for a few minutes.
- Serve the cutlets with extra chermoula and yoghurt for dipping.
