Serves: 2 |Cooking time: 45 mins | Difficulty: Easy
Spiced lamb cutlets are just so delicious and moorish. Just marinate the lamb in Fez, set aside for the flavours to work their magic, then slide under the grill or pop on the BBQ. You can serve this with your favourite roasted veggies, mash potato, sweet potato wedges, charred broccolini or fluffy couscous.
We like it with a simple salad of greens tossed with figs, feta and walnuts. The salad can be made while the lamb is cooking. The spiced toasted walnuts (also flavoured by Fez) add a nice crunch and complement the juicy lamb, soft feta and sweetness of the figs.
This is a really simple and flavourful weeknight dinner that cooks fast and is so satisfying. You can also make this for a casual dinner party by adjusting the quantities. The lamb and salad can be served at the centre of the table, on large platters, for everyone to dig in.
- Fez spice blend
- 6 lamb cutlets
- Olive oil (extra virgin if possible)
- 2 garlic cloves, crushed
- Honey, 1 tablespoon
- 60g (half a pack) fresh mixed salad leaves
- 2 fresh figs
- 100g walnuts
- Persian or Danish feta cheese
- 1 lemon
- Sea salt
- Freshly ground black pepper
- Balsamic vinegar
- Pre-heat your grill to maximum heat. To make the lamb marinade, in a mixing bowl, mix 4 heaped teaspoons of Fez (you can adjust with more or less to taste) with 3 tablespoons of olive oil and the crushed garlic. Add salt and black pepper to taste. Add the lamb and cover all over with the marinade. Let the lamb marinate for at least 30 minutes or longer if possible. The longer you let it marinate, the more flavourful it will taste.
- Meanwhile, pre-heat the oven on 200c. On a baking sheet, place the walnuts. Sprinkle around 1 teaspoon of Fez and drizzle some olive oil and the honey. Cover the nuts with the spices, honey and olive oil and slide into the pre-heated oven for around 4 minutes or until they turn a bit darker in colour. The aim is to roast them lightly. Remove from the oven as soon as the nuts seem nicely roasted. Be careful not to burn them.
- Slide the lamb chops under a grill heated to high and cook for around 5-8 minutes on each side or until cooked through to your liking.
- While the lamb is cooking, place the salad leaves in a salad bowl. Make a quick vinaigrette by mixing 4 tablespoons of olive oil, 1 tablespoon balsamic vinegar, juice of half a lemon and a good pinch of salt and pepper. Pour over the salad leaves. Toss in the walnuts when roasted. Add the figs on top (chopped into quarters) and a few bite-sized scoops of feta cheese to your liking.