Skip to content
Spiced lamb with sticky date and onion chutney recipe

Spiced lamb with sticky date and onion chutney recipe

1 rating

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

  • Serves 6
  • 5 mins to prepare and 35 mins to cook, plus marinating
  • 405 calories / serving

Ingredients

  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • ½ tsp paprika
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 12 lamb cutlets or chops
  • handful pea shoots, to garnish
  • 1/2 pomegranate, seeded, to garnish
  • handful mint leaves, to garnish

For the onion chutney

  • 25g butter
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1-2tbsp balsamic vinegar
  • 1/2 x 200g pack medjool dates, chopped

Each serving contains

  • Energy

    1685kj
    405kcal     20%

  • Fat

    28g 41%

  • Saturates

    13g 63%

  • Sugars

    17g 18%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 17.8g Protein 20.4g Fibre 2.4g

Method

  1. In a dry frying pan, toast the coriander and cumin seeds over a medium heat for 1 min, or until fragrant. Tip into a mortar and, using a pestle, grind to a powder. In a bowl, toss with the cinnamon, paprika, garlic and oil. Season well and mix to combine.
  2. Put the lamb in a large dish. Pour over the spice mixture and rub it into the meat until well coated. Leave to marinate for at least 30 mins, or chill overnight.
  3. For the chutney, heat the butter and oil in a large frying pan. Add the onions and a pinch of salt. Cover and cook over a low heat for 10 mins, or until softened. Uncover and increase the heat to medium. Cook for 10 mins, stirring occasionally until the onion starts to turn golden.
  4. Add the balsamic vinegar and dates. Cook for 5-10 mins more, stirring until sticky. Transfer to a small bowl and set aside to cool. Cover until needed.
  5. Preheat the grill to high. Cook the lamb for 4 mins on each side. Transfer to a serving platter and scatter over the pea shoots, pomegranate seeds and mint. Serve with the chutney.

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.

See more Christmas party food ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.