Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 1 1/2 tbs cumin seeds

  3. 1 1/2 tbs coriander seeds

  4. 2 tsp fennel seeds

  5. 1 tsp ground sweet paprika

  6. 1 tsp ground turmeric

  7. 2 tbs olive oil

  8. 16 (about 1kg) lamb cutlets

  9. Salt & freshly ground black pepper

  10. Coriander pistou

  11. 1 cup coarsely chopped fresh coriander

  12. 60ml (1/4 cup) olive oil

  13. 1 garlic clove, finely chopped

  14. 2 tsp finely shredded lemon rind

  15. Large pinch of sea salt flakes

Instructions Jump to Ingredients ↑

  1. Place cumin, coriander and fennel seeds in a mortar and pound with a pestle until crushed. Place cumin mixture in a glass or ceramic bowl with the paprika and turmeric. Add the oil and stir until a paste forms. Add the lamb and gently toss until well coated in spice mixture. Cover with plastic wrap and place in the fridge for 4 hours to develop the flavours.

  2. Meanwhile, to make the coriander pistou, place coriander, oil, garlic, lemon rind and salt in a mortar and gently pound with a pestle until a coarse paste forms. Transfer to a bowl, cover with plastic wrap and store in the fridge until required.

  3. Preheat a barbecue grill or chargrill pan on high. Season lamb with salt and pepper. Cook on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Serve with the coriander pistou.


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