Indy Power: A cutlet above the rest
Packed with natural flavour, you can spice up lamb and serve with simple sides. Perfection!
Lamb Cutlets with Tahini & Almonds
Lamb cutlets are my favourite meat - they're so quick and have incredible natural flavour. These are just perfection served with a few sides like roast aubergine, quinoa and a simple salad. I'm obsessed with the tahini sauce too, it makes everything taste better.
Serves 4. Gluten free.
8 lamb cutlets
2 tsp cumin
2 tsp paprika
1 tsp garam masala
Half tsp sea salt
1 tbsp olive oil
1 handful of flaked almonds
1 handful of fresh coriander
For the tahini yoghurt:
1 tsp tahini
65g Greek yoghurt
juice of half lemon
2 cloves of garlic, minced
sea salt and pepper
Combine all of the spices in a small bowl and mix.
Lay out the lamb cutlets on some baking paper and sprinkle half of the spices all over them, then flip and repeat.
Add the olive oil to a large frying pan on high heat.
When it's hot, add the cutlets and cook them for 4-5 minutes each side.
While they're cooking, toast the almonds in a pan on medium heat until golden.
Combine all of the sauce ingredients in a bowl and whisk well.
You can add a splash of water and whisk further if you would like it a little looser.
Serve the lamb cutlets with the toasted almonds and coriander sprinkled on top and a big dollop of the sauce.
Lamb cutlets. They're my favourite cut of meat at the moment; they have an unbeatable natural flavour that's finger-licking good. You'll have to go to the butcher counter to get them, and ask the butcher to cut them from a rack for you. If this isn't possible you can use loin chops, but I'm partial to the fat-to-meat ratio of cutlets and I love the long rib bone for extra flavour and prettier presentation. If this recipe wins you over, try my favourite pistachio crusted lamb cutlets from my cookbook, The Little Green Spoon.
Coriander is such a refreshing herb that I sprinkle it over lots of dishes. I do it to add a little bit of freshness, but I also use it just to add a pop of colour; the fluttery leaves are so pretty. For such an unassuming plant, coriander is actually full of all the good stuff you want from a green. It is rich in vitamin C and vitamin K and full of essential oils such as Cineole, which helps reduce skin inflammation, and Borneol and Linalool, which aid digestion and liver function. It’s also high in iron and calcium and the essential oils are rich in antimicrobial, antioxidant and detoxifying components. Even if you’re just sprinkling a small amount on a dish before serving, if you do it as often as I do you’re sure to get in some of the benefits.