Name: Cumin And Coriander Crusted Lamb Cutlets With Coriander Pistou Recipe
Total time: 25 min
Yield: 8
Cuisine: American

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The strong, spicy flavours of this lamb will have your guests crowning you barbecue king or queen. 

How to make Cumin And Coriander Crusted Lamb Cutlets With Coriander Pistou Recipe

Sarah Hobbs

Crawler

American

<p>The strong, spicy flavours of this lamb will have your guests crowning you barbecue king or queen. </p>

Cumin seeds

Coriander seeds

Fennel seeds

Ground sweet paprika

Ground turmeric

Olive oil

Lamb cutlets

Salt and freshly ground black pepper

Coarsely chopped fresh coriander

Garlic Clove,  Finely Chopped

Finely shredded lemon rind

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.

step 1

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.

step 2

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.

step 3

Taste