Australian lamb cutlets with chermoula

Serves

Prep Time

Cook Time

Ingredients

12 frenched Australian lamb cutlets

Chermoula:

1/2 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

Purchase char-grilled eggplant slices, baby spinach leaves and lemon wedges to serve

Season each cutlet lightly with salt and pepper. Brush the chermoula (see method below) mixture over both sides of the lamb cutlets.
Remove the grill tray. 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 steaks 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.
To make chermoula: combine all ingredients.
Serve with purchased char-grilled eggplant slices, baby spinach leaves and 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 from sticking and becoming difficult to turn.