Lamb Cutlets with Pistachio & Cumin
This simple and easy dish looks impressive and tastes absolutely delicious! Simply throw your sweet potatoes (no peeling or chopping) in the oven and bake for 45 minutes. The lamb is simple too - only cook with butter, thyme and cumin for 2 minutes each side (for medium rare) and then you’ve got yourself a dinner! What are you waiting for? Read the recipe below and enjoy!
1 teaspoon of cumin seeds
2 sprigs of fresh thyme
2 teaspoons of freshly cracked black pepper
salt, to taste
zest and juice of 1 lemon
100grams of butter, melted
4 lamb cutlets
2 large sweet potatoes
1/2 cup Greek yoghurt
20 pistachios, shelled and roughly chopped
French trim your lamb cutlets by running a sharp knife along the bone. Next, place the lamb cutlets, thyme, lemon zest, pepper, and melted butter into a bowl and generously salt, then mix with your hands to cover the lamb. Cover the bowl in cling wrap and refrigerate for an hour or so.
Preheat oven to 200°C fan forced (220°C or 400°F). Line a baking tray with baking paper, wash sweet potatoes and pierce them a couple of times with a knife. Place sweet potatoes on the tray and into the oven, bake for 45 minutes or until very soft inside.
Before cooking, return lamb to room temperature for at least 20 minutes. In a pan on the stovetop set to high heat. Add the lamb and butter mixture to the pan along with the cumin seeds. Cook the lamb for 2 minutes each side for medium-rare or until cooked to your liking, basting occasionally with the buttter.
To serve; peel the skin off the sweet potatoes and mash slightly, then spread across a plate. Rest the lamb on the sweet potato then add a large dollop of the yoghurt on the side. Garnish with pistachio nuts, juice of lemon and more salt and pepper. Please enjoy!
This recipe serves two people (two cutlets each), to serve more simply multiply the quantities by the required amount.
I like to serve this dish alongside some steamed kale or spinach dressed with lemon juice, for some extra nutrition!