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This recipe pre-dates my 5 Ingredients philosophy.
Bbq Lamb Cutlets with Cumin and Smoked Paprika Salt
Inspired by the talented Sam & Sam Clarke of the London restaurant Moro.
While they aren’t cheap, lamb cutlets are such a great meat for BBQing as they only take a few minutes to cook and come with a built in handle. The cumin paprika salt could be used pretty much anywhere you want a hit of spice.
The most important part of this recipe, apart from using fresh spices, is to source good quality sea salt flakes. If all you have on hand is normal finely ground table salt, I’d reduce the amount of salt in the mix down to 1 teaspoon and taste and add a little more if you think it needs it.
Of course if you want some heat, you could always substitute in some hot paprika or play with fire with a little chilli powder or cayenne pepper, the spice is in your hands really.
Serves 4
16 lamb cutlets, trimmed of excess fat
50g butter, melted
for the cumin paprika salt:
2T ground cumin
2T smoked sweet paprika
2T sea salt flakes
4 lemon cheeks, to serve
1. Remove the lamb from the fridge to allow to come up to room temperature. Preheat your BBQ or a char grilling pan. Meanwhile combine the salt ingredients.
2. When the BBQ is hot brush one side of the lamb lightly with melted butter and sprinkle over a little of the spiced salt. BBQ spiced side down over a medium high heat then brush the other side with butter and sprinkle with spices and BBQ the remaining side for a few minutes or until cooked to your liking.
3. Allow lamb to rest for a few minutes in a warm place before serving with lemon cheeks and a small dish of extra spiced salt.
Add to my Old Favourite Recipes
Made this for hubby last night. Made some changes to suit what we had.
– I used lamb chops from the freezer (defrosted) instead of cutlets
– Pan fried them in coconut oil instead of BBQ
– Since I was only cooking 2 chops, I reduced the spice amounts to 1/2 teaspoon each of cumin / smoked paprika / himalayan sea salt. Sprinkled it over the chops as I was cooking them.
– Paired it with corn on the cob, broccoli, peas, carrot
– Served it with lemon to squeeze over the chops/veggies, plus some of the leftover spice mix
Hubby said it was delicious!
Go Sarah!
Your husband is very lucky 🙂