Moroccan Lamb Cutlets with caper and raisin puree, broccolini and hazelnuts
12 lamb cutlets
3 Tbsp Moroccan spice
2 bunches broccolini
3 Tbsp toasted and peeled hazelnuts
Sea salt and freshly ground black pepper
Raisin and Caper Puree
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.
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.