Easy recipe: Baharat lamb cutlets
After all my travelling, it’s good to be back in my kitchen making my own meals, always with the freshest quality ingredients that’s easily available to me. That said, what I make has to be easy too and preferably with left overs I can take for lunch on Monday as I usually have a busy schedule on Mondays and prefer not to step out the office to grab lunch.
This week’s easy weeknight recipe is my favourite: baharat spiced lamb cutlets with roast pumpkin and mushrooms. I love lamb cutlets. Standard dinner food my parents use to make was Asian food when I was a kid and when we had Western food it would be lamb cutlets with vegetables which I always enjoyed. As an adult I love it too because lamb is one of those versatile meats that can take you on a global adventure of flavours, as many cultures seem to use lamb in their dishes. I just marinated mine with baharat, which is a Middle Eastern spice mix, with sweet and smokey flavour of paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves and a bit of olive oil in a small bowl and panfried it. Add your favourite roast veggies and you’re set for a delicious, juicy easy nutritious meal. Sahtan!
Ingredients
6-8 lamb cutlets
2 tablespoon Baharat spice mix (you can get it from a Middle Eastern grocery store)
11/2 tablespoon olive oil
1 crushed garlic
½ small pumpkin chopped
Handful of mushrooms
Method
- Heat oven to 190C fan forced and put pumpkin and drizzle with some olive oil and roast for 35 minutes. Once the pumpkin is based halfway, put the mushrooms in and also drizzle with olive oil.
- Meanwhile, trim the lamb of as much fat as possible. You can leave a bit as it gives the lamb the flavour when its grilled and then trim it off after. Mix the spices and olive oil pat all over the lamb. Leave it to rest for 10-15 minutes.
- Grill the lamb cutlets in medium heat until browned on both sides and you use the finger test in working out how you like your lamb done. I like mine well done so if I press it with a finger, it’s firmer indicating it’s mostly brown inside.
- Serve the lamb cutlets on a plate with the roast vegetables.
