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Barbecued Moroccan lamb with potatoes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transport your taste buds to Morocco with these delicious and easy lamb cutlets.
Ingredients:
  • 4 small (about 200g each) brushed (sebago) potatoes, peeled
  • 5 tsp ground coriander
  • 7.50 gm ground cumin
  • 5.00 gm sweet paprika
  • 2.50 gm ground ginger
  • 1 tsp dried garlic flakes
  • 1/4 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 12 (about 900g) lamb cutlets, excess fat trimmed
  • 36.40 gm olive oil
  • 42.00 gm fresh lemon juice
  • Dressed baby spinach leaves, to serve
Instructions:
  • In a medium saucepan, submerge the potatoes in cold water and bring to a high boil. Lower the heat to medium-high and cook uncovered for 8 minutes until tender. Drain and let cool for 5 minutes, then slice into 1cm-thick rounds. Preheat the oven to 160°C.
  • In a small bowl, mix coriander, cumin, paprika, ginger, garlic, cardamom, and cayenne pepper. Place lamb cutlets in a large, shallow non-aluminium dish. Coat both sides of the lamb cutlets with the spice blend, gently massaging it in with your fingertips.
  • Preheat a barbecue plate or heavy-based frying pan on high heat until hot. Add oil and heat for 30 seconds. Cook potato slices for 4-5 minutes on each side until golden and tender. Transfer to an ovenproof dish and keep warm in the preheated oven.
  • Place the lamb cutlets on the sizzling barbecue plate or frying pan, then generously drizzle with refreshing lemon juice to protect the spices from scorching. Sear each side for 3 minutes for a perfect medium cook or until they reach your desired doneness.
  • Plate the lamb cutlets alongside the potatoes and garnished spinach leaves.

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