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Moorish lamb cutlets with preserved lemon yogurt and gremolata

 
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Moorish lamb cutlets with preserved lemon yogurt and gremolata

Serving size: Serves 10 or more
Cuisine type: Middle Eastern, Spanish
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Lamb

Moorish lamb cutlets with preserved lemon yogurt and gremolata
INGREDIENTS

1 teaspoon cumin seeds
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 tablespoons lemon juice
12 (480g) french-trimmed lamb cutlets
sea salt flakes and freshly ground pepper
1 (40g) preserved lemon wedge, rind only, chopped finely
1 tablespoon finely chopped fresh parsley

preserved lemon yogurt
1 cup (280g) greek-style yogurt
2 teaspoons lemon juice
1 (40g) preserved lemon wedge, rind only, chopped finely
METHOD

Combine spices and lemon juice in a bowl to form a paste. Rub cutlets with paste; cover and refrigerate for 1 hour.

PRESERVED LEMON YOGURT
Meanwhile, combine yoghurt, juice and lemon in a small bowl.

Cook the lamb cutlets on a heated, oiled barbecue (or grill or grill pan) until browned on both sides and cooked as desired. Season with sea salt flakes and freshly ground pepper.

Serve topped with Preserved Lemon Yogurt and sprinkled with combined chopped preserved lemon and parsley.
 
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Tip: Try "lamb & potato" or "Low GI"
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