Make these easy lamb cutlets recipe for the barbecue with this homemade Moroccan spice blend. This recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Moroccan Spice Blend
Ingredients
12 cardamom pods
3 tablespoons cumin seeds
2 tablespoons coriander seeds
2 cinnamon sticks, halved
2 teaspoons fennel seeds
½ teaspoon whole black peppercorns
½ teaspoon whole allspice berries
2 teaspoons paprika
1½ teaspoon ground turmeric
Method
For the best results, use your Breville Boss™ blender
Lightly crush the cardamom pods to remove seeds. Discard pods and reserve the seeds
Place cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice into blender jug and secure lid
MILL 1 minute or until finely ground and transfer to a bowl. Add paprika and turmeric. Stir until combined
Tips & Hints
Transfer extra spice mix to a clean, dry airtight container. Store in a cool dry place for up to 3 months.
Moroccan Lamb Cutlets
Ingredients
16 (approx 1kg) lamb cutlets
2 tablespoons Moroccan spice blend
Salt and pepper, to taste
1 tablespoon olive oil
Lemon wedges, to serve
Method
Place lamb in a bowl. Sprinkle over spice blend and toss to coat. Season with salt and pepper
Heat oil in a large frying pan over medium high heat. Cook lamb, in batches, for 2 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; set aside to rest for 5 minutes. Serve with lemon wedges
