Traditional recipes

Aromatic spiced lamb cutlets recipe

Aromatic spiced lamb cutlets recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb

The ingredients in this delicious Middle Eastern main dish offer a good range of nutrients, including lots of vitamins and minerals. In addition, the dish is very quick and easy to make.

3 people made this

IngredientsServes: 4

  • 8 lamb best end of neck cutlets, about 400g, trimmed of fat
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • juice of 1/2 lemon
  • 2 garlic cloves, crushed
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • sprigs of fresh mint to garnish
  • Minted yoghurt sauce
  • 1/4 cucumber
  • 150g plain low-fat yoghurt
  • 1 garlic clove, crushed
  • 1 tsp bottled mint sauce
  • 1 tbsp chopped fresh mint
  • Apricot and almond couscous
  • 280g couscous
  • 100g dried apricots, chopped
  • 500ml boiling vegetable stock
  • 50g whole blanched almonds, toasted
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh coriander
  • juice of 1/2 lemon
  • 2 tbsp extra virgin olive oil

MethodPrep:15min ›Cook:14min ›Ready in:29min

  1. Preheat the grill to high. Place the lamb cutlets in a shallow dish. Grind the cumin and coriander seeds briefly in a pestle and mortar to crack them, then mix with the lemon juice, garlic and oil, and season with salt and pepper to taste. Pour the mixture over the lamb cutlets, turn them over to coat both sides and set aside to marinate while you make the sauce.
  2. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Grate the cucumber coarsely and drain off any excess water. Mix with the yogurt, garlic, mint sauce and fresh mint. Set aside.
  3. Place the lamb cutlets on the rack in the grill pan and grill for 10–12 minutes, turning once. The cutlets will be medium-rare; if you prefer them medium to well-done cook for 12–14 minutes.
  4. Meanwhile, put the couscous and apricots in a large bowl and pour over the boiling stock. Stir well, then cover with a plate and set aside to soak for 5 minutes.
  5. Stir the almonds, chopped mint and coriander, lemon juice and oil into the couscous. Spoon the couscous onto plates, top each serving with 2 lamb cutlets and put a spoonful of the sauce on the side. Garnish with sprigs of fresh mint and serve immediately.

Another idea

Trim the fat from 400 g (14 oz) lean lamb neck fillet, cut the meat across the grain into strips and toss in the marinade. Heat a ridged cast-iron grill pan or non-stick frying pan over a moderate heat until hot. Brush with a little olive oil, then cook the lamb strips in batches for 2–3 minutes or until tender, turning them often. Finely shred 170 g (6 oz) cos lettuce and mix with 1 thinly sliced red onion, 1 coarsely grated carrot and the juice of 1/2 lemon. Spoon into warmed pitta breads and add the lamb strips. Top with some of the yogurt and cucumber sauce, add a drizzle of hot chilli sauce if you like, and serve immediately.

Plus points

Almonds are a source of fibre, vitamin E and several minerals. They are also high in fat, although most of it is unsaturated. * People in Hunza, a region in northern Kashmir, are famous for their long lives – and some have put this down to eating dried apricots. Whether true or not, dried apricots are a good source of fibre and iron and a useful source of vitamin A. * Couscous is low in fat and high in starchy carbohydrate. It scores low on the Glycaemic Index scale, which means that it breaks down slowly in the body, releasing energy gradually into the bloodstream. * There are over 30 varieties of mint, all containing oils that have antiseptic properties. Mint is also believed to relieve indigestion – peppermint tea made from fresh mint leaves is drunk throughout the Middle East as an aid to digestion.

Each serving provides

B1, B6, B12, E, niacin, iron, zinc * B2 * C, folate, selenium

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Preparation

Step 1

Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes. Transfer spices to bowl and cool. Grind spices to coarse powder in spice mill. Combine spices, yogurt, and ginger in 11x7x2-inch glass baking dish. Add lamb chops and turn to coat with mixture. Let marinate 30 minutes.

Step 2

Preheat broiler. Line rimmed baking sheet with foil. Arrange chops on baking sheet. Broil lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer 2 lamb chops to each of 4 plates. Spoon drained Pickled Red Onions alongside each garnish with mint sprigs.

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Method

  1. In a dry frying pan, toast the coriander and cumin seeds over a medium heat for 1 min, or until fragrant. Tip into a mortar and, using a pestle, grind to a powder. In a bowl, toss with the cinnamon, paprika, garlic and oil. Season well and mix to combine.
  2. Put the lamb in a large dish. Pour over the spice mixture and rub it into the meat until well coated. Leave to marinate for at least 30 mins, or chill overnight.
  3. For the chutney, heat the butter and oil in a large frying pan. Add the onions and a pinch of salt. Cover and cook over a low heat for 10 mins, or until softened. Uncover and increase the heat to medium. Cook for 10 mins, stirring occasionally until the onion starts to turn golden.
  4. Add the balsamic vinegar and dates. Cook for 5-10 mins more, stirring until sticky. Transfer to a small bowl and set aside to cool. Cover until needed.
  5. Preheat the grill to high. Cook the lamb for 4 mins on each side. Transfer to a serving platter and scatter over the pea shoots, pomegranate seeds and mint. Serve with the chutney.

Tip: To give your lamb gorgeous griddle marks, cook the cutlets in batches on a large griddle pan (rather than under the grill), until just cooked through and nicely charred.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


Barbecued Middle Eastern Spiced Lamb Cutlets with Yoghurt & Red Onion Pickle

Tis the season to be BBQing……tra la la la la, tra la la laaa! Spice up your barbie with this emmalicious Middle Eastern inspired dish. Succulent and tender marinated lamb cutlets and chargrilled eggplant on a bed of orange scented cous cous, oozing with natural yoghurt and topped with an aromatic onion, parsley and sumac pickle. Puts the old charred lamb loinees to shame! Shame, I tell you!!

Prep time: 30 minutes Cooking time: 15 minutes $ Medium Budget

8-12 lamb cutlets, depending on the size

3cm piece of ginger, grated

2 cloves of garlic, crushed or finely chopped

1 large eggplant, sliced into 1cm rounds

Greek style natural yoghurt to serve

1 large red onion, peeled and sliced thinly

1/2 a cup of flat leaf parsley, roughly chopped

2 tbs of extra virgin olive oil

1 tbs of red wine vinegar

11/2 cups of boiling chicken stock

2 tbs of finely chopped flat leaf parsley

Heat a small frypan and lightly toast the cumin and coriander seeds in a dry pan until aromatic. Allow to cool slightly and then pop them in a mortar and pestle with a pinch of salt and grind to a fine powder. (You can use already ground spices if you wish). Add the ginger, garlic, turmeric, lemon juice and oil, season with salt and pepper and mix to a nice paste. Pour the marinade over the lamb cutlets in a lined baking tray and massage into the cutlets. Cover with cling wrap or foil and allow to marinate for at least 30 minutes but for up to 24 hours if you wish.

Brush the eggplant slices with a little olive oil and season with salt and pepper. Place the onion, sumac, parsley, olive oil, lemon juice and vinegar in a bowl. Toss well to combine and season. Cover with cling wrap and allow to marinate for at least 15 minutes.

Pour the cous cous into a large bowl. Grate in the orange rind and pour in the boiling stock. Season and cover with cling wrap. Leave for five minutes before popping in the parsley and fluffing with a fork.

Heat your BBQ grill to nice and hot. Cook the eggplant on both sides for 3-4 minutes or until tender and caramelised. Set aside and keep warm. Cook the lamb cutlets for 4 minutes on each side for medium rare. Allow to rest for a couple of minutes before serving.


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Aromatic spiced lamb cutlets recipe - Recipes

Lamb is a young one of a sheep that is under one year old and known for its delicate and flavorful tender flesh.

The word lamb comes from the German word “lambiz”. Historically, it is believed that sheep were discovered somewhere in Central Asia, and used not only as a good source of food but their skin & wool for clothing. Sheep have since long been a dietary staple as well as a textile source in Asia, Europe, Australia and New Zealand.

It is called a “Young Lamb” when slaughtered between 6 to 8 weeks it has the palest meat of all. “Sprig” (which is also known as early or summer lamb) is lamb slaughtered between 3-5 months old. Lambs slaughtered between 1 to 2 years old are called “hoggart” and have a much stronger flavor and slightly less tender flesh. Anything above 2 years is called “Mutton” although they are more flavorful, the meat is tougher and needs a slow cooking method to tenderize and cook well.

English cuts of Lamb have evolved through the centuries and reflect the change in cooking methods and taste in English homes.

To learn more about the popular cuts of Lamb, you can go through the introductory lesson - Meat: Lamb… Make the Most of Your Meat!

Lamb Recipe of the Day - The Spiced Grilled Lamb Chop

About Spiced Grilled Lamb Chops

Lamb chops originated in the 17th century in Great Britain and came to be when London chop houses started cooking individual pieces of meat for customers.

There are two types of Lamb chops, either rib chops or loin chops, which are cut perpendicular to the spine of the lamb and include the rib & part of the spine. The rib chops have more fat content and are tastier compared to the loin chops, which are broader and leaner. Alternatively, a thin boneless chop is also available and is known as a cutlet.

These chops can be marinated in a variety of ingredients & spices and can be prepared at short notice as they do not take too long to marinate and are usually cooked using dry-heat methods such as grilling and pan-broiling.

The smoky char-grilled lamb chops paired with the crispy roast baby potatoes, go very well with the aromatic smooth pan gravy for a great meal.

Recipe Card (to serve 4 pax)

Ingredients Quantity
For the Lamb Chops
Lamb chops 8 pieces
Olive oil (extra for the lamb) 4 tbsp
Sea salt as required
Freshly ground black pepper 1 tsp
Chili (dried, finely sliced) 1 piece
Thyme (fresh) 1 tsp
For the Potatoes
Potatoes (baby) 500 gm
Coriander seeds 2 tsp
Ground cinnamon 1/2 tsp
Olive oil 2 tbsp
Black pepper (crushed) 1 tsp
For the Sauce
Garlic (minced) 2 cloves
Rosemary 2 tbsp
Lemon (juice) 2 tbsp
Chicken stock 1 cup
Butter 1 tbsp

Method of Cooking

1. Preheat the oven to 200°C/400°F.

2. Drizzle the lamb cutlets with olive oil and sprinkle a pinch of salt, black pepper, chili, and thyme over it. Give the cutlets a good rub to massage in the flavors and set aside. (wear gloves to avoid contact with the chili). Cling wrap and chill.

3. Cut baby potatoes in chunks (half or quartered).

4. In a roasting tray place the baby potatoes and sprinkle crushed coriander seeds, cinnamon, salt, and crushed pepper. Drizzle over with olive oil and toss to coat the potatoes and then roast for 20 minutes at 200˚C. Take out of the oven and set aside.

5. While the potatoes are roasting, in a grill pan on high heat, grill the lamb for 4 minutes, turn the lamb over, grill again for 3-4 more minutes on the other side, and once done, set aside.

6. Drain any extra oil/fat and using the same grill pan, add garlic, rosemary, lemon juice, stock and deglaze the pan over high heat while stirring and scraping the brown bit off the pan.

7. Take the sauce off the heat, strain the sauce and whisk in the butter until combined.

8. Serve the sauce on the side or pour over the chops with the roasted potatoes.


Reviews

I researched and made this recipe as a base for an Algerian Kefta (meatball) recipe that I wanted to try. Since no ras-el-hanout recipe is supposedly the same, and per the recommendations of users on a few other sites, I saw no harm in omitting the salt and adding a few more ground spices that I had on hand: anise, cardamon, nutmeg, turmeric and paprika. Can’t tell you if this was authentically Moroccan, but the spice blend is unbelievable! I definitely plan on experimenting with it in my stews and roasted meats.

Applied to cous cous with raisins as a salad mix. Thank you for sharing.

I made up this blend with the suggestion to add tumeric, garlic powder and paprika. I had some garlic oil and blended this mixture into a whole chicken. It was delicious! I am going to try it over roasted potatoes next time. This will remain a staple in my cupboard!

Terrific! BTW it goes GREAT on blended butternut squash. I steam the squash in a pressure cooker, blend it, and add this Moroccan Spice. No need to add anything else. It is AWESOME for inflammation, and so low in calories. Seriously EASY!

Delish!! Mix 1 c plain yogurt, small bits of red onion left over from shish kabobs, 6 garlic cloves, all the Moroccan Spice. Cube 2 chicken breast & marinate 30 minutes, then skewer, alternating with 1 large red bell pepper, cubed and 1/2 red onion cubed, reserving small pieces for marinate. Serve with a spinach orzo salad.

I bought a Moroccan spice blend while abroad that I've wanted to replicate ever since I ran out, and this version comes very close. It's great on fish, chicken, anything.

I use this with olive oil on small roasted potatoes accompanied with a yogurt, cucumber, mint sauce to dip. The yogurt cuts the spice. Gets rave reviews. Also a great marinade for grilled vegetables. I love it! I make a large batch and keep it on hand for lots of things.

One of the best versions of this classic blend that I've found. Yes, it works for rice, but is best as a rub or for a couscous. Will definitely use it often. Yes, I also would add some turmeric.

1 tsp cardamon, 1/2 tsp turmeric and a good dose of paprika are good additions to the mix. Garlic powder is also a good addition.

I reviewed this in May of 2007, and it's still a big fave. It has evolved over time, the spices change ratios and others work their way in, but the one constant is that I now make it without salt. Makes an incredible salt free seasoning for EVERYTHING!

I make large amounts of this blend, because it's one of my favourites. I use it on lamb steaks, in a mix of lamb, eggplant, mushrooms, and tomatoes over rice, etc. Delicious and versatile.

I love this blend and I make it in larger batches to save time - I use it at least twice a month. Great on the grill or in a skillet.

Does anyone have any advice about how to use this spice mix with rice? Would you recommend mixing it with yogurt and then blending with cooked rice or adding the spice mix to uncooked rice?

I think this blend is outstanding. I use it for a vegetarian stew with chickpeas and prunes that people go nuts over. Tip - When cooking with it, add it to whatever is being sauteed or cooked in even the smallest amount of oil - it allows the spices to bloom and you get the most depth of flavor out of them. I now make it in big batches, sometimes without cayenne, and use it in everything.

I made this recipe as instructed with the exception of cayenne pepper which I omitted. It was very good and mild. I tried it for the first time on my scrambled eggs in the morning. Very yummy. I will probably try it on fish and tofu soon.

I dip salmon fillets into this dry rub then sear the spiced side in clarfied butter or olive oil before flipping the fish and finishing in a hot oven. Serve simply or in a puddle of saffron cream sauce for an incomparable dinner.

Combined this with yogurt and marinated boneless skinless chicken filets in it then baked them (with plenty of the marinade) in foil packets for about 25 mins at 450. Came out super juicy and flavorful. Great spice blend!

I used this spice blend to make lentils with lamb and sausage. I used a double batch of the spice and probably should have used a single. It was absolutely delicious as it was, but could have been a little less hot and aromatic. I served it inside of acorn squash and my husband who was skeptical when he first smelled it litkd it a lot. It was definitely spicy but I think cutting back to a single batch would cut the heat sufficiently and I wouldn't adjust the pepper blend.

Great on its own, or mix with yogurt and marinade chicken in it . delicious.

This was delicious on sirloin steaks. Definitely spicy, but not overwhelming.

Best darn passover dish I've ever tasted, and I don't even like lamb. My husband loved it last Passover, and has been asking me to make it ever since. It will be a Passover tradition in our house (for second night supper) from now on! I'm a food columnist for our newspaper, and I've never cooked a recipe I didn't fiddle with or adjust, until this one. It was perfect as is.

this was great. we rubbed it on hangar steak today (i'm a culinary school student) and grilled it. DELICIOUS!

I do a lot of Moroccan cooking using this palette of spices, and thought this would be a good mixture to prepare in larger quantity and keep on hand. However, after making a double batch just now, and scaling back on both the black pepper and the cayenne, I think it would be prohibitively hot with the proportion of pepper as written.


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How to cook rose garam masala lamb

Adding rose to cooking is a bit like discovering your supermodel neighbour has a master’s degree in engineering – you may be smitten forever. What is an all-delicate fragrance in a vase becomes a gentle hit of floral sweetness in a dish, lifting it in a way that most ingredients can’t begin to.

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It’s tempting to assume the English have a kind of ownership over rose. Here, it has been recorded in cooking since recipes were first written – and used for hundreds of years before. Until the introduction of vanilla in the 17th century, it was our preferred flavouring, mostly in the form of rosewater, from taffety tarts (apple tarts glazed with rosewater) to chewits (pies filled with minced meat). There is a glorious 18th-century recipe for glazed ham spiced with cardamom, coriander and rose which stands the test of time. Now, rose may be more likely to give flight to a cloud of meringues, or add a heady romance to chocolate mousse or truffles. It’s worth noting that all roses are edible – it is only their treatment by spraying that renders some unsuitable for the plate.

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Go east and you will stumble upon it quickly. It is widespread in sweets, from the delicate pastries of Lebanon to, of course, Turkish delight. But, like cinnamon, it is more interesting when it makes an appearance in savoury dishes. Rose is used distinctively in Moroccan cooking. It is particularly good in combination with quail and lamb, sometimes adding a hit of fragrance in the signature spice mix ras-el-hanout – used as a rub for meat and base note for many tagines. It enhances harissa, too, the
fiery but aromatic red-pepper paste that is added to almost everything in the Maghrebian cooking of the North African coastal countries.

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Head further east again, and you’ll encounter rose as a regular guest in the food of India and Pakistan, in bright-pink milkshakes and ices, and very sweet rice puddings. Most delightfully, it is often the leading note in garam masala, a spice blend that is used as the base for many dishes and curries found across these two countries. There is a wild rose in Pakistan called desi gulab, whose intense depth of fragrance and deep purple-red hues make it very special to cook with.

Every household will have its own recipe, and here is mine: a beloved marinade for lamb. If you can find rose-petal jam, stir through a squeeze of lemon and a little pounded garlic to use as a jelly to accompany the meat.

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THE BEST WINE TO PAIR WITH ROSE RECIPES

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BY MALCOLM GLUCK

It’s not every day one cooks a dish using a wild-rose recipe from Pakistan. An utterly surprising recipe, therefore, requires a totally surprising wine. And I believe I have found the perfect bottle. It cannot come from Pakistan as it doesn’t produce wine, so we must look elsewhere: Australia. Why? Because the sweet floral uplift of those rose-marinated lamb chops requires a sunny wine, rich enough to handle the spice but not so hearty it overwhelms it.

But before we get to this, the chef needs to have vinous refreshment to hand as they cook. And in this regard Australia is also my chosen vineland. There is a choice of two sublime liquids, both Chardonnays, both beautifully textured and svelte, and both putting to shame many a highly regarded white Burgundy costing a great deal more. This awesome twosome are Leeuwin Estate Art Series Chardonnay 2012 (£61.95 a bottle at Slurp) and, by the case at Berry Bros & Rudd, Penfolds Yattarna Chardonnay 2011 (£526.80). These are not just two of the greatest Chards in Oz, but two of the greatest on the planet. A glass (or two) of these silkily delicious wines is the ideal thought-provoking treat as you slave over a stove.


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