Prep time:
Cooking time: 10 minutes
Total time:
Serves: 2
4 Lamb Cutlets
1 Large Garlic Clove
½tsp Cinnamon
1tsp Ground Cumin
½tsp Turmeric
½tsp Dried Mint
4tbsp Olive Oil
1tbsp Good Quality Rose Water
1 Medium Red Chilli
Juice and Zest on 1 Unwaxed Lime
1tsp Finely Chopped Fresh Mint
1tsp Fresh Coriander
4tbsp Olive Oil
Wow your partner this Valentine’s Day with Lucinda Hamilton’s irresistible three-course menu. Featuring juicy beetroot, succulent lamb and zingy passion fruit it’s a perfect February treat. If you’re short of time, no worries! You can pre-order your meal with the Cocolicious team♥. They will prepare it all for you – all you’ll need to do is cook the lamb, plate it up, open a bottle of fizz and enjoy!...
For the lamb and marinade: For the drizzle:
- words: Lucinda Hamilton
- pictures: David Merewether
- styling: Helen Barton
You may also like
Coriander chicken curry
An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...
Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad
A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...
Spicy Slaw
A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...