Coffee and cocoa lamb cutlets
Ingredients
Metric
Imperial
PICKLED SHALLOTS
- 6 shallots, sliced into rings
- 150ml of white wine vinegar
- 150ml of water
- 1 tbsp of caster sugar
- 1 tsp sea salt
- 1 tsp black peppercorns
- 1 tsp coriander seeds
FLATBREADS
- 250g of plain flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 150g of Greek yoghurt
- 4 tbsp of water, or a little more as needed, to bring the dough together
- olive oil, for brushing
MINT YOGHURT
- 300g of Greek yoghurt
- 1 small garlic clove, finely grated
- 1/2 bunch of mint, leaves picked and finely chopped
- 1 lemon, zested
- 1 tbsp of olive oil
LAMB CUTLETS
- 1 tbsp of unsweetened cocoa powder
- 1 tbsp of coffee beans, or ground coffee
- 1 tbsp of smoked paprika, plus extra to serve
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp sea salt
- 1 tbsp of olive oil
- 12 lamb cutlets, French-trimmed, at room temperature
- olive oil, to serve
- mint leaves, to serve
- sumac, to serve
Equipment
- Spice grinder
- Cast iron griddle pan
Method
For the pickled shallots, place the shallot rings in a heatproof bowl. Combine the vinegar, water, sugar, salt, peppercorns and coriander seeds in a small saucepan. Bring to a simmer then remove from the heat and pour over the sliced shallots. Set aside for 30 minutes at room temperature then chill in the fridge until needed
- 6 shallots, sliced into rings
- 150ml of white wine vinegar
- 150ml of water
- 1 tbsp of caster sugar
- 1 tsp sea salt
- 1 tsp black peppercorns
- 1 tsp coriander seeds
For the flatbreads, combine the flour, baking powder and salt in a large mixing bowl. Add the yoghurt and mix to form a soft dough, adding the water slowly until you have a soft dough. Lightly knead for 1-2 minutes until smooth then cover and rest
- 250g of plain flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 150g of Greek yoghurt
- water, 4-5 tbsp, to bring the dough together
For the mint yoghurt, combine all the ingredients. Season to taste with salt then set aside in the fridge to let the flavours infuse
- 300g of Greek yoghurt
- 1 small garlic clove, finely grated
- 1/2 bunch of mint, leaves picked and finely chopped
- 1 lemon, zested
- 1 tbsp of olive oil
For the coffee and cocoa lamb cutlets, first make the spice rub. Combine the coffee, cocoa powder, paprika, cumin, black peppercorns and sea salt in a spice grinder or mortar and pestle and grind until fine
- 1 tbsp of unsweetened cocoa powder
- 1 tbsp of coffee beans, or ground coffee
- 1 tbsp of smoked paprika
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp sea salt
Pat dry the lamb cutlets, then rub with the olive oil and coat all over with the rub. Set aside
- 12 lamb cutlets, French-trimmed, at room temperature
- 1 tbsp of olive oil
To cook the flatbreads, divide the dough into 4 even-sized pieces and roll into rounds 0.5cm thick. Heat up a cast-iron pan over a medium-high heat then cook the flatbreads one at a time for 1-2 minutes on each side until puffed up and golden. Brush with olive oil, slice into pieces and keep warm, wrapped in a clean cloth
- olive oil, for brushing
Meanwhile, to grill the lamb, heat up a griddle or frying pan until very hot
Grill the cutlets for 2-3 minutes on each side, so they form a dark aromatic crust – you may need to work in batches. Remove and leave to rest for 5 minutes
While the lamb rests, remove some shallot rings from their pickling liquid, to garnish, saving the rest in the fridge for other dishes
To serve, spread the mint yoghurt across plates with the back of a spoon. Divide up the flatbreads, arrange 3 lamb cutlets onto each place to give some height and scatter over the pickled shallot rings. Drizzle over a little olive oil and serve with the mint leaves and a dusting of sumac, smoked paprika, salt and pepper
- olive oil, to serve
- sumac, to serve
- mint leaves, to serve
- smoked paprika, to serve
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