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    Spiced lamb cutlets with preserved lemon, pomegranate and salsa verde

    Prep Time
    20 mins
    Cook Time
    6 mins
    Total Time
    26 mins

    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.

    Total Time 26 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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