Kirrihill Regional Series Cabernet Sauvignon 2019, Clare Valley $19

Serves: 4

Total Time: 15 minutes

By Belinda Jeffrey, Delicious Magazine

INGREDIENTS

• 2 tsp ground cumin
• 3 tsp paprika
• 1 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp ground turmeric
• 5 garlic cloves, finely chopped
• 100ml extra virgin olive oil
• 1/4 cup (60ml) lemon juice, plus extra juice and wedges to serve
• 1/3 cup finely chopped coriander leaves, plus extra sprigs to serve
• 12-18 French-trimmed lamb cutlets

METHOD

1. Combine spices, garlic, 1/4 cup (60ml) oil, lemon juice, coriander leaves and 2 tsp black pepper in a bowl. Add lamb and toss to coat well. Cover and chill for 2 hours.
2. Before cooking, return lamb to room temperature. Heat 1 tbs oil in a frypan over medium heat. Cook half the lamb for 2 minutes each side for medium-rare or until cooked to your liking, then set aside. Wipe pan clean to ensure a clean spice mix on the next batch of lamb. Heat remaining 1 tbs oil and cook the rest of the lamb.
3. To serve, place on a platter, top with coriander sprigs, drizzle with lemon juice and any cooking juices, and garnish with lemon wedges. Add a side salad and you're set.