Updated: Oct 6, 2021
These spicy Lamb Cutlets are a sure shot way to impress your friends and family at your next BBQ, and the beautiful aromatics are complemented with our handcrafted Spicy Chilli Glaze!
8x Quality lamb cutlets
4 Tbsp olive oil , plus extra for the lamb
3 Tbsp big scrub chilli glaze, rub them with it.
Small sprinkle of sea salt
1 Tbsp freshly ground black pepper
1x small handful fresh thyme leaves
1kg potatoes for roasting
1x large cabbage, shredded
Juice of one lemon
Extra virgin olive oil
Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli glaze and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
Cut the potatoes into even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry.
crush cumin seeds and coriander seeds
Tip the potatoes into a large roasting tray.
Drizzle over the olive oil and cumin and coriander seeds. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.
While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through.
Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, fresh coriander, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage.
Tip: These tasty coriander potatoes are also great with pork chops or chicken!