Ingredients

• 12 lamb cutlets
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp Moroccan spice
• 1 tsp fennel seeds, lightly crushed
• 1 large bunch baby carrots, trimmed, peeled and quartered
• 400g Brussels sprouts, thinly sliced
• Zest and juice of 1 lemon
• 80g Feta cheese, crumbled
• 1/3 cup coriander leaves
• Greek yoghurt, to serve

Method

1. In a small bowl combine half the oil, half the garlic, and Moroccan spice. Season and rub cutlets with mixture.
   
2. Heat a large chargrill pan or barbecue over medium-high heat and cook the lamb for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
   
3. Meanwhile, heat the remaining oil (if needed) in the same pan over medium-high heat. Add remaining garlic and fennel seeds and cook for 1 minute. Add carrots and cook for 3 to 4 minutes. Add brussels sprouts, lemon zest and juice and cook for a further 3 to 4 minutes or until tender. Season.
   
4. Place vegetables on a platter and sprinkle with feta and coriander and serve with lamb and Greek yoghurt on the side.

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