Shawarma and Walnut Crusted Lamb Cutlets with Pan-Roasted Tomatoes, Baby Rocket and Spinach Salad





Recipe by Amina El Shafei –


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
* Click to ingredient to choose one


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.
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.
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.
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.
Serve lamb hot with salad and lemon wedges.