Grilled Lamb Cutlets with Sambal Tahini

Char-grilled lamb cutlets served with creamy sambal tahini and crispy roasted potatoes

Serves: 4

Ingredients:

• 8 lamb cutlets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper

Sambal Tahini:

• ¼ cup tahini
• 2 tbsp Greek yoghurt
• 1½ tbsp Sambal Sambal Rica Rica
• 1 tbsp lemon juice
• 1 tsp honey
• 1–2 tbsp water

Roasted Potatoes:

• 700g baby potatoes
• 2 tbsp olive oil
• 2 sprigs fresh rosemary, leaves finely chopped
• 1 tsp smoked paprika
• 2 cloves garlic, minced (optional)
• Salt and pepper

Garnish:

• Coriander
• Toasted sesame seeds

Instructions:

1. Toss the potatoes with olive oil, rosemary, smoked paprika, garlic (if using), salt and pepper until evenly coated.
2. Roast potatoes at 200°C for 40–45 minutes until golden and crisp.
3. Marinate lamb with olive oil, garlic, cumin, salt and pepper for at least 30 minutes.
4. Grill over high heat for 3–4 minutes per side for medium, or to your preferred doneness.
5. Whisk together all sambal tahini ingredients, adding water until smooth and creamy.
6. Serve lamb over roasted potatoes with a generous spoonful of sambal tahini.
7. Garnish with coriander and sesame seeds.