Moroccan lamb cutlets with orange and olive salad

By Lucy Nunes

Serving size: Serves 4
Cuisine type: Middle Eastern, Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Low Carb, Low fat
Course: Lunch, Main
Favourite flavours: Easy recipes, Lamb, Salad

INGREDIENTS

3 oranges
¼ cup (40g) black olives
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon almond meal
12 lamb cutlets, french trimmed
snipped parsley, to serve

METHOD

1. Peel oranges and cut into 1cm slices. Arrange on a plate with olives. Season to taste and drizzle with extra virgin olive oil.

2. Combine cumin, coriander and almond meal in a bowl and season. Press cutlets into spice mix to coat. Preheat a barbecue on high. Cook cutlets for 2 minutes each side, until browned and still pink inside. Serve with orange and olive salad scattered with parsley.

User comments

What can I use instead of almond meal, as I have a nut allergy, can I just leave it out without any replacement?

I mean... WOW!!! I made this and it was soo easy & delicious!!! I love lamb... it is my fav meat..... best tasting lamb meal I've ever had... and I've had some xtremely outstanding ones! You must...MUST.... try this... as I said, it is EASY and DELICIOUS!!!!!!!!!!