Spiced Lamb Cutlets with Roasted Red Pepper Salsa and Labneh
Aston Prideaux’s spiced lamb cutlets are marinated with aromatic spices like cumin, paprika, and cinnamon, and paired with a smoky roasted red pepper salsa and creamy labneh. Garnished with crispy dates and almonds, this dish bursts with vibrant Middle Eastern flavours.
Ingredients
12 lamb cutlets
1 tbsp paprika
1 tbsp ground cumin
1 tbsp flaky salt
1 tsp black pepper
1 tsp ground coriander/cilantro
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom
¼ tsp ground cloves
2 large red bell peppers
1-2 red chillies
1 red onion
1 bulb garlic
2-3 tbsp rose harissa
1 tbsp olive oil
½ tsp preserved lemon paste
LABNEH
500g/1lb 2 oz thick Greek yogurt
Zest of a lemon
Salt and pepper
GARNISH
Good handful of chopped dates
50g/1¾ oz flaked almonds
Chopped parsley
Method
1. To make the labneh, put the yogurt in a muslin cloth over a sieve and place on top of a bowl give the cloth a twist then place in the fridge overnight to let the liquid strain out. Add the lemon zest salt and pepper to season.
2. Mix all of the spices together and coat the lamb cutlets and place on a rack in the fridge to marinate for at least 2 hours, preferably overnight.
3. For the red pepper salsa, wrap the garlic in some foil with a little oil and place directly over the heat in a BBQ along with the red peppers, chillies an red onion. When they have charred on the outside remove and set aside to cool.
4. Remove the charred outer skins of the pepper, chilli and onion and roughly chop, squeeze in the garlic. Mix the rose harissa with the oil and preserved lemon and add it to the pepper mixture, season with salt and pepper.
5. Start grilling the lamb cutlets away from the fire (indirect) so the fat can start to render. At this point you can toast the almonds and chopped dates in a pan; you want them a bit crispy but watch them as they will burn! Finish the lamb cutlets directly over the fire to get some lovely charred bits.
More Recipes Ideas from Aston Prideaux
Method
1. To make the labneh, put the yogurt in a muslin cloth over a sieve and place on top of a bowl give the cloth a twist then place in the fridge overnight to let the liquid strain out. Add the lemon zest salt and pepper to season.
2. Mix all of the spices together and coat the lamb cutlets and place on a rack in the fridge to marinate for at least 2 hours, preferably overnight.
3. For the red pepper salsa, wrap the garlic in some foil with a little oil and place directly over the heat in a BBQ along with the red peppers, chillies an red onion. When they have charred on the outside remove and set aside to cool.
4. Remove the charred outer skins of the pepper, chilli and onion and roughly chop, squeeze in the garlic. Mix the rose harissa with the oil and preserved lemon and add it to the pepper mixture, season with salt and pepper.
5. Start grilling the lamb cutlets away from the fire (indirect) so the fat can start to render. At this point you can toast the almonds and chopped dates in a pan; you want them a bit crispy but watch them as they will burn! Finish the lamb cutlets directly over the fire to get some lovely charred bits.
