Lamb Cutlets


12 single, French trimmed lamb cutlets (ask the butcher to trim), 1 tbsp. paprika, 1 tbsp. ground cumin, 1 tbsp. ground coriander, 1 tsp. ground cinnamon, 1 tsp. ground cardamom, pinch of ground nutmeg, approx. 4 tbsp. olive oil, 1-2 lemons (save the juice of half a lemon for the labneh), 4 tbsp. labneh, 2 tbsp. chopped mint and salt and pepper

In the kitchen

  • Mix all the dry ingredients into a dry rub.
  • Make sure the bone on the cutlets is completely free from fat.
  • Carefully cut the tendon on the cutlets, so they don’t curl up and shrink during grilling.
  • Turn the cutlets in the dry rub and marinate for approx. 30 minutes.
  • Cut the lemon into halves.
  • Mix labneh, mint, lemon juice and salt pepper together.

On the grill

  • Prepare the grill for direct cooking, high heat.
  • Grill the lemon, on the cut side, until slightly caramelized and take off.
  • Grill the lamb cutlets on direct heat for approx. 3 minutes on each side. We recommended to serve them medium done, so they stay nice and juicy.
  • Let the cutlets rest for 5 minutes before serving.
  • Before serving, drizzle the cutlets with a nice olive oil and the juice from the grilled lemon and labneh.


Serving suggestion: Smoked Baba Ganoush

1 large or 2 medium-sized eggplants, 1 lemon - juice & zest, 1 clove of garlic, olive oil, green bell pepper, tomato, spring onion, 2-4 tbsp. of chopped parsley, pomegranate molasses and seeds (optional garnish)

In the kitchen and on the grill:

  • Grill eggplants on direct heat until soft.
  • Allow the eggplants to cool.
  • No peel, skin and mash the flesh of the eggplant.
  • Add to the eggplant mash; lemon, garlic, olive oil.
  • Season with salt and pepper to taste.
  • Finely dice the green bell peppers, tomatoes and spring onion.
  • Chop the parsley.
  • Now mix in the diced vegetables and chopped parsley with the eggplant mash.
  • Garnish with pomegranate (optional).