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An aromatic marinade packed with toasted coriander and cumin seeds, cinnamon and paprika makes these juicy lamb cutlets wonderfully-spiced. They can be prepared up to day in advance and are a brilliant party food idea for festive celebrations. See method
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Tip: To give your lamb gorgeous griddle marks, cook the cutlets in batches on a large griddle pan (rather than under the grill), until just cooked through and nicely charred.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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