Spiced lamb cutlets
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Serves:     people
Notes from Anna
  • Sumac is a Middle Eastern spice with a tangy, lemony flavor. If you don’t have any sumac, add the lemon zest to the marinade for an extra tangy note.


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  1. Rinse the meat and pat dry with kitchen paper. Peel and crush the garlic. Wash the mint and chop the leaves of two sprigs, reserving the other sprig to scatter over the cooked lamb. Dry toast the cumin seeds in a frying pan, then crush them. Squeeze the lemon juice.
  2. Mix the lemon juice with the chopped mint leaves, crushed cumin seeds, sumac and a pinch of salt. Lay the cutlets in a large shallow glass or china dish and drizzle with the spiced marinade. Refrigerate for at least 30 minutes.
  3. Barbecue or griddle the lamb cutlets for 3-4 minutes on each side. Brush with the marinade during cooking.
  4. Scatter the reserved mint leaves over the chops and serve.

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