Hogget Cutlets with an Indian style marinade
This was an experiment that turned out to be amazing
Servings: 4 people
Ingredients
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 2 tsp Smoked Paprika use either hot or sweet as you prefer
- 2 tsp Tumeric
- 1 tsp Ground Cinnamon
- 1 tsp Black Peppercorns
- 1 Lemons
- 125 ml Olive Oil
- 2 cloves Garlic
- 8 Hogget Cutlets and yes you can use Lamb
Instructions
- Toast the cumin and coriander seeds in a dry pan, then grind the cumin, coriander and black pepper in a spice grinder.
- Combine all the marinade ingredients in a bowl and mix well.
- Put the cutlets into a ziploc bag and then add the marinade. Allow to marinade for at least 6 hours .. overnight is fine.
- Fire up your Big Green Egg set for direct cooking. Get it stable at around 250 C.
- Place the cutlets on the grill, close the lid and cook for 4 minutes, turn them over and cook for a further four minutes again with the lid closed