Moroccan spiced lamb cutlets with red capsicum
Score points with this energy-boosting, flavoursome dish
(serves 1, adjust for family meal)
Nutrition per serving
One or two pinches of pre-mixed Moroccan spice or a couple of pinches of ground nutmeg, ground cumin, ground coriander, ground ginger, cayenne pepper and cinnamon
Fresh parsley, chopped
10ml extra virgin olive oil
3 lamb cutlets, trimmed
210g sweet potato
1 red capsicum
Prep time 10mins
Cooking time 20mins
Equipment Mixing bowl, chopping board, roasting pan, ovenproof frying pan
- Preheat the oven to 180°C/gas mark 4. In a mixing bowl combine spices, chopped parsley and extra virgin olive oil. Coat lamb cutlets in spice mixture and set aside to marinate until ready to cook.
- Peel sweet potato and cut into 1cm-thick slices. Place sweet potato in a roasting pan and brush with a small amount of spice mixture.
- Cut capsicum in half, then cut out the white flesh and seeds and discard, leaving only the bright red flesh. Add to the roasting pan containing sweet potato and place in the oven to roast for 20 minutes.
- Heat an ovenproof frying pan, add lamb cutlets and seal on one side. Turn cutlets over and place frying pan in oven for 20 minutes.
- Remove sweet potato, capsicum and lamb from the oven (retain pan juices). Allow lamb to rest for a few minutes. Meanwhile, slice roasted capsicum (reserve some for garnishing) and arrange vegetables in a stack on a serving plate. Top with lamb cutlets. Cut reserved capsicum into thin slices and garnish. To serve, pour some of the pan juices over the lamb.