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Spice-crusted lamb cutlets

  • 0:10 Prep
  • 0:05 Cook
  • 8 Servings


  • 16 (about 700g) lamb cutlets, excess fat trimmed
  • 3 garlic cloves, crushed
  • 2 tablespoons fresh lemon juice
  • 3 teaspoons honey
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon Masterfoods Ground Coriander
  • 1/2 teaspoon ground cinnamon


  • 1
    Place the lamb cutlets in a large glass or ceramic dish. Combine the garlic, lemon juice, honey, ginger, cumin, ground coriander and cinnamon in a small bowl.
  • 2
    Pour the marinade over the lamb and rub to evenly coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
  • 3
    Preheat a barbecue grill or chargrill on high. Reduce heat to medium. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking.
  • 4
    Transfer lamb cutlets to a serving platter. Cover with foil and set aside for 5 minutes to rest before serving.

Source: taste.com.au


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