Lamb with cumin and sweet chilli

Mary had a little lamb… and it was delicious!!

unknown genius

Today we departed from our usual Anzac Day tradition of making and eating Anzac biscuits in favour of these most delicious lamb cutlets with cumin and home made sweet chilli sauce. Having been up and about quite early for my youngest who was marching in the local Anzac Day service, we were ready for a hearty lunch. The combination of great quality meat, and some of lamb’s best buddies – cumin, chilli, hummus and loads of fresh herbs, makes this recipe a delight to prepare and eat. The secret is to have the pan or grill really hot and to cook the lamb for only a couple of minutes each side, brushing on the sweet chilli sauce in the last minute of cooking and then liberally sprinkling with fresh herbs. I used home made sweet chilli sauce, because we have been inundated with chillis in the vegetable garden, but good quality store-bought sauce will also give an excellent result.

Serves 4

1 .2 kg lamb cutlets
1 teaspoon ground cumin
sea salt and freshly ground black pepper
olive oil
2 tablespoons good quality sweet chilli sauce
4 tablespoons roughly chopped herbs – oregano, mint, chives and flat leaf parsley work well
hummus, flat bread, and salad greens, to serve

Heat a large frying pan of grill until it is very hot. Meanwhile drizzle a little olive oil over the lamb and rub it in with your fingers. Sprinkle with the cumin and season well with salt and pepper. Cook in the hot pan or on the grill for 2 minutes per side, brushing with the sweet chilli sauce in the last minute of cooking. Place on a serving platter and sprinkle over the herbs. Serve with hummus, flat bread and a green salad for a delicious lunch or dinner.