Add to Cookbook

Pinenut and spice-dusted lamb cutlets

  • 30 minutes
  • 5 minutes
  • 15 minutes
  • 4-6
Pinenut and spice-dusted lamb cutlets

Cooking these lamb cutlets in ghee adds a warm rich flavour.


  • 70 gram packet pinenuts
  • 2 teaspoons minced garlic
  • 1 teaspoon fennel seeds, crushed
  • ½ teaspoon paprika
  • ½ teaspoon salt, flaky is best here
  • ¼ teaspoon ground cinnamon
  • 12 lamb cutlets, Frenched
  • ghee for pan frying
  • honey for drizzling


  1. Coarsely chop the pinenuts by hand or by pulsing in a food processor. Mix with the garlic, fennel, paprika, salt and cinnamon and place on a dinner plate.
  2. Dip the lamb cutlets into the crumb mix and press a little on each side. Refrigerate for 15 minutes to allow time for the spices to set to the lamb a little more firmly.
  3. Heat a good knob of ghee in a frying pan and cook the lamb cutlets over a moderate heat for 2-3 minutes each side. Be careful not to burn the nuts and spices. Drizzle the cutlets with the warm honey and serve with a couscous salad of your choice.

Comments (0)

Please login to submit a comment.