Name: Lamb cutlets with date and almond salad
Yield: 4
Ingredients: 2 tsp olive oil; 12 lamb cutlets; 1 tsp finely crushed cumin seeds; 1 tsp finely crushed coriander seeds; Thick Greek-style yoghurt, or labne, to serve; Mint, to serve; Date and almond salad; 50 gm smoked almonds, coarsely chopped; 8 medjool dates, thinly sliced; 1 orange, seeds removed, flesh coarsely chopped; 2 tsp honey; Juice of 1 lemon; Juice of ½ orange; Large pinch of sumac

In this lamb cutlets recipe, the sweetness of dates is offset by the acidity of citrus. Serve with couscous or moghrabieh to make a more substantial meal.

Ingredients

2 tsp olive oil

12 lamb cutlets

1 tsp finely crushed cumin seeds

1 tsp finely crushed coriander seeds

Thick Greek-style yoghurt, or labne, to serve

Mint, to serve

Date and almond salad

50 gm smoked almonds, coarsely chopped

8 medjool dates, thinly sliced

1 orange, seeds removed, flesh coarsely chopped

2 tsp honey

Juice of 1 lemon

Juice of ½ orange

Large pinch of sumac

Method

1.Heat a large frying pan over high heat and add oil. Season lamb with spices and sea salt, then add to pan and grill until golden brown (3-4 minutes), then turn and grill until lamb is golden brown and cooked to your liking (3-4 minutes for medium-rare). Transfer cutlets to a plate and rest in a warm place (5 minutes).

2.Meanwhile, for date salad, add ingredients to a bowl and mix gently with your hands to combine.

3.To serve, spread yoghurt over a platter, top with salad and lamb, and scatter with picked mint leaves.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz