Name: Spiced lamb cutlets with mint and rocket
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Yield: 1
Ingredients: 250.00 ml (not packed) fresh mint leaves (about 10g), divided; 1 shallot, sliced; 10.00 gm ground cumin; 10.00 gm ground paprika; 1 tsp garam masala; 1 tsp ground allspice; 1 tsp dried chilli flakes; 60ml olive oil; 18 Lamb Cutlets, French trimmed; 60g pkt Baby Rocket Leaves; 1 small red onion, shaved; 1 lemon, cut into wedges

Spiced lamb cutlets with mint and rocket

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Prep Time:
70 minutes

Cook Time:
10 minutes

Total Time:
80 minutes

Marinate juicy lamb cutlets for best flavor before grilling. Recipe by Curtis Stone.

Ingredients:

250.00 ml (not packed) fresh mint leaves (about 10g), divided
1 shallot, sliced
10.00 gm ground cumin
10.00 gm ground paprika
1 tsp garam masala
1 tsp ground allspice
1 tsp dried chilli flakes
60ml olive oil
18 Lamb Cutlets, French trimmed
60g pkt Baby Rocket Leaves
1 small red onion, shaved
1 lemon, cut into wedges

Instructions:

Combine 1/2 cup mint, shallot, cumin, paprika, garam masala, allspice, chili flakes, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor and blend until coarsely chopped. Add oil and blend until marinade is well mixed. Coat lamb cutlets with the marinade in a large baking dish. Refrigerate covered for at least 1 hour, or up to 1 day.
Spread arugula and thinly sliced red onion evenly on a large serving platter.
Preheat the barbecue until it reaches a delightful medium-high heat. Gently pat the lamb dry and cook it for 2-3 minutes on each side, allowing those beautiful char marks to form and ensuring the lamb reaches a perfect medium-rare (54C) doneness at the center. Transfer the lamb cutlets to a platter and generously sprinkle with salt, squeeze fresh lemon juice over the top, and finish with a drizzle of oil. Enjoy!
Sprinkle the remaining fresh mint leaves over the lamb cutlets before serving.

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