Shawarma and Walnut Crusted Lamb Cutlets with Pan-Roasted Tomatoes, Baby Rocket and Spinach Salad
Ingredients
| 12 lamb cutlets, fat trimmed |
| 1tbs Sami’s Kitchen Shawarma spice blend |
| 80gm unroasted walnuts |
| ½ tsp salt |
| Olive oil |
| 4 lemon wedges |
| Ingredients for Salad |
| 1 punnet grape or cherry tomatoes |
| 50gm baby spinach leaves |
| 50gm baby rocket leaves |
| 2tbs extra virgin olive oil |
| 2tbs lemon juice |
| Salt to season |
Directions
- 1
- Using a food processor or a knife, process or chop walnuts into small coarse pieces. In a shallow bowl, add walnuts, Shawarma spice blend and salt. Prepare a tray.
- 2
- Press one side of a lamb cutlet firmly onto the nut and spice mixture and repeat the other side. Gently tap the cutlet to remove any excess nuts or spice and place on the tray. Repeat process until all crusted. Set aside in the fridge for an hour to help lamb marinate and crust to set.
- 3
- Preheat oven to 200°. On a non-stick fry pan, coat lightly with olive oil and set to medium heat. When hot, place cutlets on one side and cook for 3 minutes on each side. Once all are cooked, place onto a tray and into the oven for a further 3-4 minutes until cooked.
- 4
- Whilst in the oven, heat extra virgin olive oil in a nonstick fry pan on high heat. When hot, add tomatoes and cook for 3 minutes ensuring to turn the tomatoes constantly. Remove from heat once tomatoes blister and set aside in bowl. When slightly cooled, add baby spinach and rocket, lemon juice and salt to taste.
- 5
- Serve lamb hot with salad and lemon wedges.
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Invite the essence of Middle Eastern flavours into your cooking with Sami’s Kitchen premium spice blends. Since 1991, Sami’s Kitchen has been combining the finest ingredients with their passion for cuisine to create a blend of quality spices and traditional flavours. Sprinkle our authentic spice blends with your own recipes (or try our suggestions) and weave a mystic tale that captivates your tastebuds until the last bite.