Moorish marinated lamb cutlets

Moorish marinated lamb cutlets

Chuletitas de cordero marinadas

By
From
Spanish Made Simple
Serves
4 as a main or 8 as a tapa

These Moorish spiced lamb cutlets are to die for. You can actually use any meat to prepare this dish, such as pork chops or chicken drumsticks. The key is in the marinade. If you are planning a barbecue, don’t overlook this recipe.

Ingredients

Quantity Ingredient
12 lamb cutlets
2 garlic cloves, finely chopped
10 sprigs fresh thyme, Leaves removed
200ml olive oil
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon sweet or hot pimenton
A pinch salt
freshly ground black pepper
1 Frisee lettuce, pomegranate and olive salad, to serve, optional
see method for ingredients

Method

  1. Place all the ingredients except the meat in a large mixing bowl. Whisk until well combined, then pour the marinade over the lamb cutlets, making sure they are well coated. Marinate for at least 1 hour or up to 2 days in the fridge.
  2. Remove any excess oil from the meat and cook on a very hot dry griddle or frying pan for 2 minutes on each side if you like your meat pink, or 4 minutes if you like it well done. Take care not to burn the outsides. You could also cook them over charcoal or under the grill (broiler) for 10 minutes.
  3. If you’re serving as a main meal this works really well alongside the Frisée Lettuce, Pomegranate and Olive Salad.
Tags:
Spanish
simple
weekday
tapas
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