*Chermoula lamb cutlets

Step 1 /6

*Wash the parsley and coriander then dry and very finely chop them. Crush the garlic.

• 30g *Parsley
• 30g *Coriander
• 2spicchio *Garlic

Step 2 /6

*Place the parsley, coriander and garlic into a bowl. Mix while crushing the herbs up as much as possible. You could also use a pestle and mortar. Add the cumin, paprika, chilli flakes, salt and pepper before mixing well. Pour in the lemon juice and olive oil. Mix and set aside.

• 1cc *Cumin
• 1cc *Paprika
• 1cc *Chilli flakes
• 1 *Lemon juice
• 20cl *Olive oil
• *Salt, pepper

Step 3 /6

*Take the lamb cutlets out of the refrigerator 30 minutes before cooking.

• 8 *Prime lamb cutlets

Step 4 /6

*Just before cooking, mix the marinade one last time and place the middle of the cutlets in to soak.

Step 5 /6

*Place them into the Easy Fry and set it onto the Grill programme for 6 minutes. The inside of the lamb cutlets should stay pink. You could cook them for slightly longer if you prefer your meat well done.

Step 6 /6

*Serve with a fresh salad and steamed vegetables. Serve the rest of the chermoula marinade on the side, in a small bowl.