Moroccan Lamb Cutlets

with caper and raisin puree, broccolini and hazelnuts

Serves 6




12 lamb cutlets

3 Tbsp Moroccan spice

2 bunches broccolini

3 Tbsp toasted and peeled hazelnuts

Olive oil

Sea salt and freshly ground black pepper

Raisin and Caper Puree

150g raisins

35g capers

75ml water



For the raisin and caper puree

Place all of the ingredients in a pot and bring to a boil, then simmer for 5 minutes.

Take off the heat and place in a bar blender, and blend until you have a fine puree.

Pass through a fine sieve.

To serve

Pre-heat a BBQ or grill pan to a medium-hot heat.

Season and oil the lamb and the broccolini, place on the grill and cook for about 2 minutes on each side. Remove and let the lamb rest. (If the broccolini needs more cooking, leave on the barbecue for a bit longer.)

Place some of the puree on a serving plate, arrange the lamb and broccolini over the top and sprinkle the hazelnuts to serve.