Moorish spiced lamb cutlets recipe by Omar Allibhoy

Omar Allibhoy

Omar Allibhoy

11th May 2018
Omar Allibhoy

Moorish spiced lamb cutlets recipe by Omar Allibhoy

Moorish spiced lamb cutlets recipe by Omar Allibhoy from Tapas Revolution. These Moorish spiced lamb cutlets are to die for. You can actually use any meat to prepare this dish, such as pork chops or chicken drumsticks. The key is in the marinade. If you are planning a barbecue, don’t overlook this recipe.


  • 12 Lamb Cutlets (French Ribbed Chops)
  • 2 Garlic Cloves, finely chopped
  • 10 sprigs Fresh Thyme, leaves removed
  • 200 ml (1⅓ cups) Olive Oil
  • 1 tbsp. Honey
  • 2 tsp. Ground Cumin
  • 2 tsp. Dried Oregano
  • 1 tsp. sweet or hot Pimentón (sweet or hot smoked paprika )
  • A pinch of salt
  • Freshly ground Black Pepper


Place all the ingredients except the meat in a large mixing bowl. Whisk until well combined, then pour the marinade over the lamb cutlets, making sure they are well coated. Marinate for at least 1 hour or up to 2 days in the fridge.
Remove any excess oil from the meat and cook on a very hot dry griddle or frying pan for 2 minutes on each side if you like your meat pink, or 4 minutes if you like it well done. Take care not to burn the outsides. You could also cook them over charcoal or under the grill (broiler) for 10 minutes.
If you’re serving as a main meal this works really well alongside the Frisée Lettuce, Pomegranate and Olive Salad.

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