This meal started out as an attempt to replicate the presentation of a moroccan style baked egg in lamb mince, but using traditional European flavour profiles to compliment the lamb mince (rosemary, thyme and garlic) rather than the traditional Ras el hanout spices more common in North Africa (cinnamon, cumin, coriander seed).
One of our weight loss secrets has been slow cooking large fatty joints of meat on the weekend, then portioning it up into Meals to be frozen. During the week we can take a bag of perfectly cooked and seasoned meat out of the freezer, thawing and heating it to serve is under 10 minutes.
Here’s a good technique for perfectly cooking Tandoori Lamb Cutlets in a bag so they’ll be ready for Australia Day. The end result is absolutely flawlessly cooked cutlets for dinner, Easily the best Tandoori Lamb we have ever eaten.