Moorish Marinated Lamb Cutlets from Spanish Made Simple : Foolproof Spanish Recipes for Every Day by Omar Allibhoy of Tapas Revolution ( Quadrille £ 20 )
INGREDIENTS
• 12 lamb cutlets ( French ribbed chops )
• 2 garlic cloves , finely chopped
• 10 sprigs fresh thyme , leaves removed
• 200 ml ( 1 1 / 3 cups ) olive oil
• 1 tbsp honey
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp sweet or hot Pimentón ( sweet or hot smoked paprika )
• A pinch of salt
• Freshly ground black pepper
© Martin Poole
METHOD
1 . Place all the ingredients except the meat in a large mixing bowl . Whisk until well combined , then pour the marinade over the lamb cutlets , making sure they are well coated . Marinate for at least 1 hour or up to 2 days in the fridge .
2 . Remove any excess oil from the meat and cook on a very hot dry griddle or frying pan for 2 minutes on each side if you like your meat pink , or 4 minutes if you like it well done . Take care not to burn the outsides . You could also cook them over charcoal or under the grill ( broiler ) for 10 minutes . 95