Marinate the lamb cutlets for 24 hours for best results
Ingredients
- 8 x 2 bone lamb cutlets
- Garlic salt and freshly ground black pepper
Chermoula
- 1 bunch fresh coriander - torn
- ½ bunch fresh parsley - torn
- 4 cloves garlic
- ½ cup olive oil
- ½ cup water
- 3 tablespoons lemon juice
- 3 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- 1 teaspoon salt
Method
- Place all the chermoula ingredients into a blender and blend until well combined.
- Place half the mixture into a snap lock bag with the lamb. Secure and place in the refrigerator for 24 hours. Set the other half of the chermoula aside in the refrigerator.
- Bring the lamb and the reserved chermoula out of the refrigerator an hour before cooking.
- Preheat the oven to 180oC (160oC fan bake).
- Heat a large oven proof frying pan over a medium/high heat. Season the lamb with garlic salt and freshly ground black pepper.
- Sear the lamb cutlets on all sides. Place the frying pan in the oven.
- Cook the lamb until the internal temperature reaches 60oC. Place the lamb on a warm plate covered with foil for 5 minutes.
- Pour any lamb resting juices into the chermoula that is set aside.
- Serve the lamb cutlets with the remaining chermoula sauce.