Barbecued Moroccan lamb with potatoes


  • 4 small sebago potatoes, peeled
  • 5 tsp ground coriander
  • 3 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp ground ginger
  • 1 tsp dried ginger flakes
  • 1/4 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 12 lamb chops
  • 2 tbs olive oil
  • juice from one lemon


  1. Boil potatoes until just tender. Drain and set aside to cool for a few minutes. Cut potatoes into 1cm thick slices. Preheat oven to 160C.
  2. Combine spices in a bowl and sprinkle over both sides of the lamb chops.
  3. Cook potatoes slices in oil in a large frypan until nice and crispy. Keep warm in oven.
  4. Cook lamb cutlets, drizzled with lemon juice until cooked to your liking.
  5. Serve with salad or steamed vegetables.

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