Friday, 2 November 2012

What's Cooking: Moroccan Lamb Cutlets with Mint Yoghurt

The following simple recipe was from SBS Food Safari - Moroccan episode. It doesn't take too long to prepare and use shortcuts such as fresh herbs/chopped garlic from a tube if you are time-poor. Alter the recipe with equal proportions of the ingredients if you have less or more meat.

Instead of lamb back-strap I used lamb cutlets and the grill frying pan instead of cooking through a BBQ. During this segment, he also adds black pepper which has been omitted from the recipe. The video can be found here.


1kg lamb backstrap, cut into 2 cm thick strips


1 tbsp cumin
1 tbsp sweet paprika
2 tbsp chopped garlic
1 tbsp coriander leaves, chopped
1 tbsp continental parsley, chopped
1 tbsp lemon juice
Good drizzle of olive oil
Mint Yoghurt
1 cup natural yoghurt
¼ teaspoon sugar
3 teaspoons chopped fresh mint leaves


Put lamb into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.

Serve with minted yoghurt: blend ingredients in a blender and serve with mechoui (marinated lamb backstrap).

We served it with sun dried tomato and garlic cous cous. Quick, simple and delicious!

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