Paprika lamb

all details

A recipe from the Good Food collection.

Ingredients

  • 18 French-trimmed lamb cutlets
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 garlic clove, crushed
  • lemon wedges, to serve

Method

1. Put the lamb cutlets in a large bowl with the olive oil, cumin, paprika, garlic and a pinch of salt. Mix well, then cover and refrigerate for at least 3 hours, preferably overnight.

2. Preheat an oiled barbecue hotplate or chargrill pan (griddle) to high and cook the cutlets for 4-6 minutes, turning once. Season with black pepper and serve with the lemon wedges to squeeze over.

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  • Main Ingredients - Lamb
  • Cuisine - Modern Australian
  • Course - Main-course
  • Occasion - Barbecue

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April