adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan spiced lamb cutlets with lentil-chickpea salad
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in Moroccan spiced lamb cutlets and lentil-chickpea salad by Chef Curtis Stone.
Ingredients:
  • 250.00 ml dried whole green lentils
  • 2.50 gm ground cumin
  • 2.50 gm sweet paprika
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cayenne pepper
  • 1.25 gm ground cinnamon
  • 1.25 gm ground ginger
  • 12 lamb cutlets, frenched or trimmed
  • 36.40 gm olive oil, plus 1/4 cup extra-virgin olive oil
  • 400g can chickpeas, drained, rinsed, patted dry
  • 1 celery stalk, cut into 1.5cm dice
  • 1 medium carrot, peeled, cut into 1.5cm dice
  • 1/2 medium red capsicum, cut into 1.5cm dice
  • 165.00 ml thinly sliced spring onions (about 6)
  • 125.00 ml fresh mint leaves, lightly packed, finely chopped
  • 125.00 ml flat-leaf parsley leaves, lightly packed, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp lemon zest, grated finely
  • 86.63 gm fresh lemon juice
  • Mixed lettuce, for serving
Instructions:
  • 1. Start by boiling 3 cups of water in a large saucepan over high heat. 2. Add the lentils and lower the heat to medium-low. Cover the pan and let them simmer for about 25 minutes until they are just tender. 3. Drain the lentils well and spread them out on a large baking tray to cool completely.
  • Combine all the dry spices in a small bowl. Drizzle 2 tablespoons of oil over the cutlets on a baking tray. Rub both sides of the cutlets with the spice mixture. Let them marinate as you preheat the barbecue to medium-high heat.
  • Combine lentils, chickpeas, celery, carrot, capsicum, spring onions, mint, parsley, garlic, and lemon zest in a large bowl. Drizzle with lemon juice and remaining 1/4 cup oil, toss well to coat. Season with salt and pepper to taste.
  • Grill the cutlets for 3 minutes on each side until perfectly charred on the outside and reach an internal temperature of 50°C for medium-rare. Let the cutlets rest for 3 minutes. Plate the mixed greens, top with lentil salad, and serve alongside the cutlets.

Similar Recipes