Middle Eastern Lamb Cutlets with Almonds & Tahini


  • 8 Lamb Cutlets
  • 2 Teaspoons of Cumin
  • 2 Teaspoons of Paprika
  • 1 Teaspoon of Garam Masala
  • 1/2 Teaspoon of Sea Salt
  • 1 Tablespoon of Olive Oil
  • 1 Handful of Flaked Almonds
  • 1 Handful of Fresh Coriander

For the Tahini Sauce:

  • 1 Tablespoon of Tahini
  • 65g of Greek Yoghurt
  • Juice of 1/2 Lemon
  • 2 Cloves of Garlic Minced
  • Sea Salt & Pepper

Lamb cutlets are my favourite meat – they’re so quick and have incredible natural flavour. These are just perfection served with a few sides like roast aubergine, quinoa and a simple salad. I’m obsessed with the sauce too, it makes everything taste better!

Middle Eastern Lamb Cutelts with Almonds & Tahini 6

Combine all of the spices in a small bowl and mix. Lay the lamb cutlets out on some baking paper and sprinkle half of the spices all over them, then flip and repeat.

Add the olive oil to a large frying pan on high heat. When it’s hot, add the cutlets and cook them for 4-5 minutes each side.

While their cooking, toast the pine nuts in a pan on medium heat until golden.

Combine all of the sauce ingredients in a bowl and whisk well. You can add a splash of water and whisk further if you would like it a little looser.

Serve the lamb cutlets with the toasted almonds and coriander sprinkled on top and a big dollop of the sauce.

One Comment to Middle Eastern Lamb Cutlets with Almonds & Tahini

  1. Sarah says:

    Indy where do you get your lamb cutlets? Been keeping an eye out but haven’t come across them, really fancied the pistachio ones from your book . .