Spiced Lamb Cutlets with Herbed Mujadarra & Yoghurt

Written By Monika Balejko

Looking for a dish that feels deeply nourishing yet impressive enough for entertaining? These Moroccan-spiced lamb cutlets served with a fragrant herbed mujadarra are comfort and elegance on one plate. The warming spices, crispy onions, and fresh herbs create layers of flavour that feel both grounding and celebratory.

This is one of those meals that brings people together! Generous, aromatic, and perfect for sharing. Finished with cool yoghurt, crunchy almonds, and a squeeze of lemon, every bite is beautifully balanced.


A Little Education on the Ingredients

Lamb Cutlets – Rich in high-quality protein, iron, zinc, and B vitamins, lamb supports energy production and immune health. Cooking them quickly over high heat keeps them tender and juicy.

Ras el Hanout – A classic North African spice blend often containing cumin, coriander, cinnamon, paprika, and warming aromatics. It supports digestion and adds incredible depth of flavour.

Brown Rice – A wholegrain source of fibre, magnesium, and slow-release carbohydrates to keep you satisfied and energised.

Lentils – Plant-based protein powerhouses, rich in iron, folate, and gut-loving fibre. They make this dish hearty and nourishing.

Fresh Herbs (Coriander & Mint) – Bright, cooling, and cleansing. These herbs balance the spices and support digestion.

Cinnamon – Naturally anti-inflammatory and blood-sugar balancing, it adds warmth without overpowering the dish.

Extra Virgin Olive Oil – A staple of the Mediterranean diet, rich in antioxidants and healthy fats that support heart health.

INGREDIENTS (Choose organic when possible)

For the Herbed Mujadarra:

  • 100ml extra virgin olive oil, plus extra to serve

  • 3 red onions, sliced

  • 4 garlic cloves, chopped

  • 1 cinnamon quill

  • 1½ tablespoons Moroccan spice blend

  • 1 cup (200g) brown rice

  • 400g can lentils, rinsed and drained

  • 1 bunch coriander, leaves chopped

  • 1 bunch mint, leaves chopped

For the Lamb:

  • 12 French-trimmed lamb cutlets

  • Extra ras el hanout and olive oil for brushing

To Serve:

  • Quartered cucumbers

  • Chopped roasted almonds

  • Thick natural yoghurt


Method

Preparing the Mujadarra:

  1. Crisp the onions
    Heat ¼ cup (60ml) olive oil in a large deep frypan with a lid over high heat. Add onions and cook, stirring, for 3–4 minutes until golden and crisp. Remove with a slotted spoon, reserving the oil, and drain on paper towel.

  2. Build the flavour base
    Reduce heat to medium. Add garlic, cinnamon quill, and 3 teaspoons ras el hanout to the pan. Cook for 1–2 minutes until fragrant.

  3. Cook the rice
    Add brown rice and stir to coat in the spiced oil. Pour in 3 cups (750ml) water and season well with salt. Cover and cook for 20 minutes, or until the liquid is absorbed and rice is tender.

  4. Finish with herbs
    Remove from heat. Fluff the rice, then gently fold through lentils, coriander, and mint. Set aside, covered, to keep warm.

Cooking the Lamb:

  1. Season the cutlets
    In a small bowl, mix remaining 2 tablespoons olive oil with the remaining ras el hanout. Season with salt, then brush generously over the lamb.

  2. Grill to perfection
    Heat a chargrill pan or barbecue to high. Cook lamb for 1–2 minutes per side for medium-rare, or until cooked to your liking. Rest briefly before serving.

To Serve

Spoon the herbed mujadarra into a large serving bowl and top with cucumbers, roasted almonds, and extra mint leaves. Serve alongside the lamb cutlets with yoghurt drizzled in olive oil and lemon wedges for squeezing over.


Pro Tips

  • Crispy onions add texture — don’t skip them

  • Rest lamb briefly before serving to keep it juicy

  • Taste and adjust seasoning with lemon just before serving

  • This dish is even better shared family-style

  • Leftover mujadarra makes a beautiful lunch the next day


Variations

  • Grain swap: Use quinoa or freekeh instead of brown rice

  • Dairy-free: Serve with tahini instead of yoghurt

  • Extra spice: Add chilli flakes to the lamb rub

  • Vegetarian option: Skip lamb and add roasted cauliflower or eggplant

  • Nut-free: Omit almonds or replace with toasted seeds


Serving Suggestions

  • Perfect for relaxed dinner parties or festive gatherings

  • Pair with a light red wine or chilled rosé

  • Serve with warm flatbread or pita

  • Beautiful alongside a simple tomato and cucumber salad


Nutritional Information (Per serving, serves 4–6)

  • Energy: ~610 kcal

  • Protein: 34 g

  • Carbohydrates: 42 g

  • Fat: 32 g

  • Fibre: 8 g

Monika Balejko
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