Spiced BBQ Lamb
4th December 2012

Spiced BBQ Lamb

By Kurt Photography by Kurt

We are just coming into some warmer weather down here in New Zealand so it’s a perfect time to enjoy some fresh spring Lamb. So wake your barbeque from its winter slumber, give it a good dusting off and crank up the heat.

What better way to treat your lamb than dressing it with a spicy paprika coating then sear in all the juices over a hot grill.

Paprika has to be one of my favourite spices especially the Spanish version; it gives dishes great depth with its rich smoky flavour.

This spicy lamb dish combines well with the fresh tangy flavours of Lauren’s Israeli couscous hit with a splash of lemon and sprinkled with some creamy pine nuts!


Serves 4
  • --
  • 8 lamb cutlets
  • 2 cloves of garlic, chopped
  • 1 tbsp turmeric
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tsp smoked Spanish paprika (hot)
  • 2 tsp ground ginger
  • 1 tsp chilli powder
  • Juice of one lemon
  • 4 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp salt


    • --
    • 1. Using a pestle and mortar grind all the dry spices to a fine powder
    • 2. Add the garlic and mash to a paste.
    • 3. Add oil and lemon juice and blend into a smooth paste.
    • 4. Rub each cutlet with the mixture and place them on one layer in a tray, cover with plastic wrap, and refrigerate for a couple of hours, or overnight is better.
    • 5. Preheat your grill, remove the lamb cutlets from the wrap, brush olive oil on both sides of each cutlet, and then grill for 3 to 4 minutes perside.
    • 6. Allow cutlets to rest for a few minutes before serving
    • 7. To serve create a bed of the couscous mix on each plate, top with the spicy lamb cutlets, and a little more flat parsley leaves


      1. Denise Turner

        Enjoy lamb on the Barbie!!!!!

      2. Denise Turner

        Enjoy lamb on the barbie this weekend!!!!

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