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    Spiced lamb cutlets, bbq lamb recipe Spanish Meat Recipes 5 1 5 0

    Spiced lamb cutlets with preserved lemon, pomegranate and salsa verde

    • Serves 4 people
    • Complexity Easy
    Prep time
    20 mins
    Cook time
    6 mins
    Total time
    26 mins
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    • 12 lamb cutlets, French trimmed
    • Salt and black pepper to taste
    • 2 tbsp of finely chopped preserved lemons
    • 2tbsp of pomegranate seeds
    • For the spice rub:
    • 1 tsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • A pinch of Spanish saffron threads
    • 1 tsp ground nutmeg
    • ½ tsp ground ginger
    • ½ tsp ground allspice
    • ½ tsp ground cinnamon
    • ½ tsp cardamon seeds (about 5 pods)
    • ½ tsp ground clove
    • ½ tsp ground black pepper
    • ½ tsp salt
    • A pinch of dried rose petals
    • For the salsa verde:
    • 2 tbsp of finely chopped mint
    • 2 tbsp of finely chopped flat-leaf parsley
    • 2 tbsp finely chopped oregano
    • 1 garlic clove, finely chopped
    • 6 salted anchovies, finely chopped
    • 6 cornichons, finely chopped
    • 1 tsp Dijon mustard
    • 100ml extra virgin olive oil
    • 2 tbsp red wine vinegar
    • Salt and black pepper to taste


    This is a quick and easy Moroccan inspired barbecued lamb recipe. Get your butcher to French trim the lamb cutlets and marinade them in the spice blend for at least 2 hours before cooking or preferably overnight. The spiced lamb works well with the mint based tangy salsa verde, whilst the salty preserved lemons and fruity pomegranate balance the dish superbly.


    1. Pre-heat your barbecue until you reach the white embers stage.
    2. For the rub, toast the coriander, cumin, fennel and saffron in a small frying pan until they are aromatic. Tip into a pestle and mortar, then add the ground spices and dried rose petals and crush to a fine powder. Rub the lamb with the spice mix and marinate for at least 4 hours but ideally overnight.
    3. For the salsa verde, combine the chopped herbs, garlic, anchovies, cornichons, mustard and vinegar in a bowl and season with salt and pepper. Add the olive oil on a steady stream while mixing until fully combined, set aside.
    4. Bring the lamb cutlets to room temperature before cooking on a barbecue for 3 minutes on each side.
    5. To serve, place the lamb cutlets on a warm serving platter, spoon the salsa verde all round them and sprinkle the chopped preserved lemons and pomegranate seeds. Serve with a barrel aged white wine such as Verdejo or Chardonnay.

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