Cooking these lamb cutlets in ghee adds a warm rich flavour.

Ingredients

• 70 gram packet pinenuts
• 2 teaspoons minced garlic
• 1 teaspoon fennel seeds, crushed
• ½ teaspoon paprika
• ½ teaspoon salt, flaky is best here
• ¼ teaspoon ground cinnamon
• 12 lamb cutlets, Frenched
• ghee for pan frying
• honey for drizzling

Method

1. Coarsely chop the pinenuts by hand or by pulsing in a food processor. Mix with the garlic, fennel, paprika, salt and cinnamon and place on a dinner plate.
2. Dip the lamb cutlets into the crumb mix and press a little on each side. Refrigerate for 15 minutes to allow time for the spices to set to the lamb a little more firmly.
3. Heat a good knob of ghee in a frying pan and cook the lamb cutlets over a moderate heat for 2-3 minutes each side. Be careful not to burn the nuts and spices. Drizzle the cutlets with the warm honey and serve with a couscous salad of your choice.