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
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.