29 Jan Chargrilled lamb cutlets, chermoula – Caravan
These lamb cutlets are best cooked on a charcoal barbecue. But of course a gas barbecue, griddle or inside chargrill will do the trick too. Serves 4 INGREDIENTS
1. Cutlets 12 lamb cutlets 100ml vegetable oil Sea salt and black pepper 2. Chermoula 1 cinnamon stick 1 tbsp cumin seeds 1 tbsp coriander seeds ½ tsp saffron threads 1 small red onion, finely diced 1 small garlic clove, very finely chopped or grated 1 mild red chili, deseeded and finely chopped 1 tbsp smoked paprika 1 tbsp preserved Lemon rind, finely chopped 90ml lemon juice 200ml extra-virgin olive oil Handful of flat-leaf parsley leaves, roughly chopped Handful of coriander (leaves and tender stalks), roughly chopped Sea salt and black pepper RECIPE
You can do this ahead as it will keep for up to 1 week in the fridge.
Break the cinnamon into small pieces and toast over a medium heat in a heavy-based pan for about 3-5 mins. Once fragrant and toasted, place in a mortar and pound to a fine powder. Tip into a mixing bowl. Toast the cumin and coriander seeds in the same way, until brown and fragrant. Remove the pan from the heat and add the saffron to the warm pan. Gently pound the seeds and the saffron, just to break up the seeds. Pour these into a bowl with the cinnamon.
Add the red onion, garlic, chili, smoked paprika, preserved lemon, lemon juice and olive oil to the bowl and mix together. Stir through the chopped herbs and season to taste with salt and pepper.
At least 30 mins before you wish to cook, prepare your barbecue. Once it’s ready to go, place the lamb chops in a bowl or on a tray and drizzle with the vegetable oil and season with salt and pepper.
Place the chops on the barbecue and cook 8-10 mins for medium rare.
Alternatively, cook the cutlets in a griddle pan over a high heat, turning once.
Allow the cooked cutlets to rest for 5 mins before serving smothered with the chermoula.
Recipe from Caravan, dining all day
by Laura Harper-Hinton, Miles Kirby & Chris Ammermann (£25, Square Peg)