CHERMOULA LAMB CUTLETS

• 12 lamb cutlets (trimmed and frenched)
• 5tbs chermoula paste
• 6 medium zucchini (cut into long strips)
• 1/2 bunch basil leaves (torn)
• 1/4 piece preserved lemon
• 30ml french white wine vinegar
• 60ml Jingilli extra virgin olive oil

Brush the chermoula paste over the cutlets and set aside. Carefully cut zucchini into long thin strips and place into a glass bowl. Add the torn basil, chopped preserved lemon, white wine vinegar, Jingilli extra virgin olive oil and season to taste. Let this mixture marinade for at least 20 minutes. Cook lamb by placing onto the pre-heated BBQ or grill and cooking approx 2 mintues each side or to your liking. Remove to a warm side plate and stand covered with foil for 2 minutes. Place a portion of the pickled zucchini onto individual warmed serving plates and top with the chermoula lamb cutlets. Finish with a drizzle of Jingilli extra virgin olive oil.

CHERMOULA PASTE