Moroccan spiced lamb cutlets with chargrilled vegetables

Spice up your mid-week meal with this flavour-packed lamb cutlet recipe that the whole family will enjoy

Prep Time 15mins Cooking Time 20mins Serves 4


  • 12 lamb cutlets, fat trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp Moroccan spice
  • 1 tsp fennel seeds, lightly crushed
  • 1 large bunch baby carrots (about 12), trimmed, peeled, quartered
  • 400g brussels sprouts, thinly sliced
  • Zest and juice of 1 lemon
  • 80g feta cheese, crumbled
  • 1/3 cup coriander leaves
  • Greek yogurt, to serve


Step 1

In a small bowl combine half the oil, half the garlic, and Moroccan spice. Season and rub cutlets with mixture.

Step 2

Heat a large chargrill pan or barbecue over medium-high heat and cook the lamb for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.

Step 3

Meanwhile, heat the remaining oil (if needed) in the same pan over medium-high heat. Add remaining garlic and fennel seeds and cook for 1 minute. Add carrots and cook for 3 to 4 minutes. Add brussels sprouts, lemon zest and juice and cook for a further 3 to 4 minutes or until tender. Season.

Step 4

Place vegetables on a platter and sprinkle with feta and coriander and serve with lamb and Greek yoghurt on the side.