If you’re looking to impress your taste buds with minimal effort, you’re in for a treat with this Moroccan-inspired dish. We’re diving into the world of succulent lamb cutlets, elevated by a robust Moroccan spice blend and a refreshing tangy spiced yogurt sauce. Whether you’re a grill enthusiast using a Big Green Egg or simply a kitchen experimenter looking to try something new, these lamb cutlets promise bold flavors and a tantalizing aroma without the hassle. From the intricate dance of spices like smoked paprika and cayenne pepper to the creamy, citrusy yogurt dip, every bite is a journey through a colorful culinary landscape. Grab your apron, fire up that grill, and let’s take your palate on a Moroccan adventure that’s incredibly delicious and effortlessly chic.
Grill Preparation
Cooking Moroccan-style lamb cutlets is an adventure in flavor that brings together the spicy, the smoky, and the refreshing. This dish is perfect for those who are not only passionate about great taste but also appreciate simplicity in preparation. Here’s how you can bring a piece of Morocco to your dinner table with a meal that’s as easy to make as it is delicious.
Start by preparing the grill. If you’re using a Big Green Egg, or any other charcoal grill, the initial setup is crucial. Fill it partially with lump charcoal to maintain a steady burn, and strategically place three fire starters in a triangular formation to get an even heat distribution. Ignite them and allow the grill to heat for about 10 to 12 minutes. This ensures that your grill reaches the optimal temperature to cook the cutlets to perfection. If you’re opting for a gas grill, crank it up to the highest setting and let it preheat thoroughly.
Crafting the Moroccan Spice Blend
One of the highlights of this dish is undoubtedly the Moroccan spice blend, which plays a pivotal role in defining its flavor profile. You will need:
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground cumin
- 2 teaspoons of ground coriander
- 1/4 teaspoon each of ground cloves and allspice
- 1/2 teaspoon of cayenne pepper or chili powder
Mix these aromatic spices well, ensuring they are evenly combined. This blend doesn’t only work wonders on lamb but is versatile enough to enhance chicken, fish, or beef.
Preparing the Lamb Cutlets
To marinate 1 kilo (approximately 2.2 lbs) of lamb cutlets, drizzle them with about 1 tablespoon of olive oil and season with a generous amount of salt and cracked black pepper — roughly about 20 cracks’ worth. Then, rub the majority of your Moroccan spice blend over the cutlets, reserving a tablespoon of it for the yogurt sauce.
Wear clean gloves or use your bare hands to massage the spices into the lamb, ensuring each cutlet is uniformly coated. This interaction with the spices is meant to infuse the lamb with their vibrant flavors, preparing them for a delicious outcome once they hit the grill.
Creating the Tangy Spiced Yogurt Sauce
While the lamb absorbs the spices, turn your attention to the yogurt sauce that will perfectly complement the rich flavors of the lamb. In a small bowl, mix 1 cup (250 g) of natural Greek yogurt with the reserved Moroccan spice blend. Add roughly chopped coriander or cilantro and mint, using about 2 grams or 0.1 ounces of each. Adjust these herbs according to your taste preference—substitute if necessary.
Squeeze fresh lemon juice into the mixture, aiming for about 1 to 1.5 teaspoons, to achieve a vibrant tang. Season the sauce with salt and cracked black pepper (10 to 15 cracks’ worth), ensuring the seasoning is balanced to your liking. Stir well, and refrigerate it until you are ready to serve.
Grilling Perfection
With the grill now hot enough at around 240°C (470°F), place the lamb cutlets on the grill. These should cook for about three minutes on each side for a medium to medium-rare doneness. To get those eye-catching grill marks, rotate the lamb every 1.5 minutes if desired. Monitor the internal temperature of the lamb, aiming for 50°C (122°F).
Remember to keep the barbecue lid closed between flipping and rotating the cutlets to maintain temperature and smoky flavor. Be attentive to hot or cold spots on the grill, as this could cause uneven cooking.
Bringing it All Together
Once the lamb is grilled to your desired doneness, remove them and let them rest for around five minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is as juicy and flavorful as the last.
Arrange the cutlets artfully on a platter, and be sure to have the spiced yogurt sauce at the ready. Garnish with additional chopped herbs and sea salt flakes for the final touch. The result is a visually stunning and mouthwateringly delicious platter of Moroccan spice lamb cutlets.
The Grand Finale
Dive into your masterpiece. The lamb cutlets, with their smoky aroma and tender, spicy flavor, are perfectly offset by the creamy, tangy yogurt sauce. The spices blend seamlessly, offering a warm heat that is complemented by the cooling sensation of the yogurt.
This dish captures the essence of Moroccan cuisine with every bite, and its simplicity in preparation means it’s accessible to anyone eager to embark on this culinary journey. So, fire up the grill and treat yourself to a Moroccan feast that’s as easy to prepare as it is delightful to savor.
