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