Moroccan Style Lamb Cutlets

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Prep Time: 10

Cook Time: 15

Total Time: 25

Calories: 480kcal

Servings: People

Metric - Imperial

Ingredients

Lamb

15 ml Olive Oil
1 kg Lamb Cutlets (Chops)

Moroccan Spice Blend

12 g Smoked Paprika
12 g Ground Cumin
8 g Ground Coriander
0.2 g Ground Cloves
0.2 g Ground All Spice
1 g Cayenne Pepper or Chilli Powder
Salt & Pepper To Taste

Spiced Yogurt

250 g Natural Greek Yogurt
12 g Moroccan Spice Blend
¼ Lemon Juiced
2 g Mint Leaves Chopped
2 g Coriander (Cilantro) Chopped
Salt & Pepper To Taste

Garnish

Coriander (Cilantro) Chopped
Mint Chopped
Flat Leaf Parsley Chopped

Method

Preheat a charcoal or gas BBQ to 240°C (470°F), set up for direct heat.
Mix all of the Moroccan spice blend ingredients together in a bowl.
Add the lamb cutlets, olive oil, and ⅔ of the Moroccan spice blend to a bowl, reserving the remaining ⅓ for the spiced yogurt. Mix well to coat the lamb.
Once the BBQ is hot, sear the lamb cutlets for 2½ minutes per side, or until cooked to your liking (roughly medium to medium-rare, around 57–63°C/135–145°F internally). Remove and rest for 5 minutes.
Meanwhile, prepare the spiced yogurt by combining all the ingredients, including the reserved spice blend, in a bowl. Store in the fridge until ready to serve.
Serve the lamb on a platter with the spiced yogurt as a dipping sauce or bed for the cutlets. Garnish with coriander, mint, or flat-leaf parsley. Dig in.

Chef's Tips

Let the lamb come to room temperature for 15–20 minutes before it hits the grill — cold cutlets straight from the fridge sear unevenly and are more likely to overcook on the outside before the centre catches up.

Sear over direct high heat without moving the cutlets around — leaving them undisturbed for the full 2½ minutes per side is what builds the crust; flipping early just tears it off.

Make the spiced yogurt while the lamb rests, not earlier — resting time is short, so it's efficient, and a freshly mixed yogurt sauce tastes brighter than one that's been sitting.

Storage & Reheating

Refrigerate the lamb and yogurt separately for up to 3 days. Freezing isn't recommended for the cooked lamb since it was cooked medium-rare — reheating from frozen will likely push it well past that doneness; the yogurt sauce also won't freeze well due to the dairy base.

To reheat, warm the lamb briefly in a hot pan for 30–60 seconds per side, just enough to take the chill off without cooking it further — or serve it cold or at room temperature, which works well for a dish like this. Add the yogurt fresh from the fridge.

Serving 4ChopsCalories 480kcalCarbohydrates 7.8gProtein 79gFat 37gSaturated Fat 12gPolyunsaturated Fat 4gMonounsaturated Fat 16gTrans Fat 0.003gCholesterol 220mgSodium 464mgPotassium 1103mgFiber 2.6gSugar 3.5gVitamin A 1365IUVitamin C 3mgCalcium 153mgIron 8mg