Spice up your mid-week meal with this flavour-packed lamb cutlet recipe that the whole family will enjoy
Preparation 15 minutes l Cooking 20 minutes
12 lamb cutlets, fat trimmed
2 tbsp olive oil
2 garlic cloves, crushed
2 tbsp Moroccan spice
1 tsp fennel seeds, lightly crushed
1 large bunch baby carrots (about 12), trimmed, peeled, quartered
400g brussels sprouts, thinly sliced
Zest and juice of 1 lemon
80g feta cheese, crumbled
1/3 cup coriander leaves
Greek yogurt, to serve
1/ In a small bowl combine half the oil, half the garlic, and Moroccan spice. Season and rub cutlets with mixture.
2/ Heat a large chargrill pan or barbecue over medium-high heat and cook the lamb for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
3/ Meanwhile, heat the remaining oil (if needed) in the same pan over medium-high heat. Add remaining garlic and fennel seeds and cook for one minute. Add carrots and cook for 3 to 4 minutes. Add brussels sprouts, lemon zest and juice and cook for a further 3 to 4 minutes or until tender. Season.
4/ Place vegetables on a platter and sprinkle with feta and coriander and serve with lamb and Greek yoghurt on the side.