Fast Recipes

Lamb cutlets with date and almond salad

A little spice and sweetness make for this very good midweek meal solution.

By Lisa Featherby
  • Serves 4
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The sweetness of dates is offset by the acidity of citrus in this lamb dish. 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.