Grilled lamb cutlets with thyme and Malouf’s chermoula
Ingredients:
6 lamb cutlets, trimmed of excess fat
1 large clove garlic, crushed with 1 teaspoon sea salt
1 tsp Malouf’s Spice Mezza chermoula
1 tsp thyme leaves
100ml Extra virgin olive oil
Method:
In a stainless steel bowl, whisk together garlic, chermoula and thyme leaves with olive oil. Brush onto lamb cutlets and grill over hot coals on a barbecue or in a hot heavy based fry-pan until pink or for 1-1/2 minutes on each side.
Serve with a tomato salad, sprinkled with Malouf’s Mezza Jordanian Za’atar. (Refer to Tomato salad recipe in the salad section)
Serves 4-6
Products used in this recipe
Greg Malouf Chermoula 260g
Acetum Sardinian Sea Salt with Aromatic Herbs 200g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
Greg Malouf Chermoula Food Service 1kg
