Prep Time

45 mins

Cook Time

20 mins


  • Ingredients

  • 12 lamb cutlets

  • Spice Rub

  • Juice and zest of one large lemon

  • 2-3 garlic cloves, crushed

  • 1 red onion, finely diced

  • 1 teaspoon of ground cumin

  • chill flakes to taste

  • 1 tablespoon of brown mustard seeds

  • 1 teaspoon of ground coriander (cilantro) seeds

  • 1/2 teaspoon of ground tumeric

  • 1 teaspoon of sugar

  • 1/4 cup of olive oil

  • salt and pepper


This spice rub is so versatile it can be used for beef or lamb.

Pairs well with …..

Watermelon, Feta and Mint Salad

Hints and Tips

This isn’t an overly spicy rub so if you like it with more kick add some cayenne pepper.

For the spice rub, heat a fry pan over a medium heat.

Add the red onion, garlic and ginger and cook for about 5 minutes or until the onion is transparent but not brown.

Add the remaining ingredients (except for oil and salt and pepper) and toss for 2 minutes or until spices have toasted.

Allow the mixture to cool.  Once the mixture is cool add the olive oil and salt and pepper and mix to spice rub is well combined.

Add about half the rub to the lamb cutlets and allow to marinate for about 30 minutes.

Heat a pan to medium then cook the lamb cutlets in batches about 3-4 minutes each side.

Alternatively, cook on a bbq for 3-4 minutes each side or longer if you prefer your lamb well done.

Serve immediately.