Moroccan Lamb Cutlets

For the spice mix, combine the spices in a bowl and mix.

Add 1kg of lamb cutlets to a large bowl and drizzle generously with extra virgin olive oil. Add half of the Moroccan spice mix and massage in to the lamb cutlets gently with your hands.

Let the seasoned cutlets temper on the bench while you preheat the barbecue to high. Place directly on the grill and allow to cook for 3 minutes with the lid closed.

Flip and grill for a further 3 minutes.

Meanwhile prepare the yoghurt dipping sauce in a bowl by adding 1.5 cups of Greek yoghurt, the juice of 1 lemon and the remaining spice mix. Mix well until the spice mix is fully combined with the yogurt and set aside.

Char the fat cap of the cutlets for a further minute until you have a nice crust then remove.

Serve on a plate alongside the yoghurt dipping sauce and garnish with chopped fresh coriander.

This is an extremely versatile spice mix that would go fantastic on all protein so make sure you give it a try and let us know what you think – chicken, beef, pork, lamb you name it!