Spiced lamb with sticky date and onion chutney recipe
An aromatic marinade packed with toasted coriander and cumin seeds, cinnamon and paprika makes these juicy lamb cutlets wonderfully-spiced. They can be prepared up to day in advance and are a brilliant party food idea for festive celebrations.
See method- Serves 6
- 5 mins to prepare and 35 mins to cook, plus marinating
- 405 calories / serving
Ingredients
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp ground cinnamon
- ½ tsp paprika
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- 12 lamb cutlets or chops
- handful pea shoots, to garnish
- 1/2 pomegranate, seeded, to garnish
- handful mint leaves, to garnish
For the onion chutney
- 25g butter
- 1 tbsp olive oil
- 2 onions, sliced
- 1-2tbsp balsamic vinegar
- 1/2 x 200g pack medjool dates, chopped
Each serving contains
- Energy
- 1685kJ 405.0kcal
- Fat
- 28g
- Saturates
- 13g
- Salt
- 0.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 17.8gProtein 20.4gFibre 2.4g
Method
- In a dry frying pan, toast thecorianderand cumin seeds over a medium heat for 1 min, or until fragrant. Tip into a mortar and, using a pestle, grind to a powder. In a bowl, toss with the cinnamon, paprika,garlicand oil. Season well and mix to combine.
- Put the lamb in a large dish. Pour over the spice mixture and rub it into the meat until well coated. Leave to marinate for at least 30 mins, or chill overnight.
- For the chutney, heat the butter and oil in a large frying pan. Add the onions and a pinch of salt. Cover and cook over a low heat for 10 mins, or until softened. Uncover and increase the heat to medium. Cook for 10 mins, stirring occasionally until the onion starts to turn golden.
- Add the balsamic vinegar and dates. Cook for 5-10 mins more, stirring until sticky. Transfer to a small bowl and set aside to cool. Cover until needed.
- Preheat the grill to high. Cook the lamb for 4 mins on each side. Transfer to a serving platter and scatter over the pea shoots, pomegranate seeds and mint. Serve with the chutney.
- Tip: To give your lamb gorgeous griddle marks, cook the cutlets in batches on a large griddle pan (rather than under the grill), until just cooked through and nicely charred.
- See more Christmas party food ideas
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
