- Serves 6
- 5 mins to prepare and 35 mins to cook, plus marinating
- 405 calories / serving
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp ground cinnamon
- ½ tsp paprika
- 1 garlic clove, finely chopped
- 2 tbsp. olive oil
- 12 lamb cutlets or chops
- handful pea shoots, to garnish
- 1/2 pomegranate, seeded, to garnish
- handful mint leaves, to garnish
For the onion chutney
- 25g butter
- 1 tbsp. olive oil
- 2 onions, sliced
- 1-2tbsp balsamic vinegar
- 1/2 x 200g pack medjool dates, chopped
- Toast the coriander and cumin seeds in a dry frying pan over medium heat for 1 minute, or until fragrant. Place in a mortar and grind to a powder with a pestle. Combine the cinnamon, paprika, garlic, and oil in a mixing bowl. Season to taste and toss to blend.
- Place the lamb in a large serving dish. Pour the spice mixture over the meat and rub it in thoroughly. Allow for at least 30 minutes of marinating time, or chill overnight.
- In a large frying pan, melt the butter and oil for the chutney. Combine the onions and a pinch of salt in a mixing bowl. Cover and simmer for 10 minutes over low heat, or until softened. Remove the top and turn the heat up to medium. Cook, stirring periodically, for 10 minutes, or until the onion begins to turn golden.
- Combine the balsamic vinegar and dates in a bowl. Cook for another 5-10 minutes, stirring constantly, until the mixture becomes sticky. Place the mixture in a small bowl and set it aside to cool. Cover and set aside until needed.
- Preheat the grill to high temperature. Cook for 4 minutes on each side of the lamb. Arrange the pea shoots, pomegranate seeds, and mint on top of the salad on a serving plate. Serve with chutney on the side.
Tip: Cook the cutlets in batches on a big griddle pan (rather than beneath the grill) until almost cooked through and thoroughly browned to give your lamb beautiful griddle markings.