Lamb espetadas

Recipe from: Febraury 2012

Ingredients 6
Servings 0
Minutes 00:15
  • 8
    lamb chops
  • 2
    fried mixed herbs
  • 1
    smoked paprika
  • 1/2
    fine nutmeg
  • 1
    fine cinnamon
  • 1/2
    fine cloves


Mix the dry ingredients and use as a rub for the lamb cutlets.

Trim the chops to remove all fat and if our chop has a small bone at the bottom end, remove and roll up the chop to form a found cutlet.( Do not remove the little T-bone at the top).

Put 2 chops on a skewer and repeat with the other chops. Heat a big skillet until smoking hot, add some oil and pan-fry the espetadas to your liking.

Season with salt and pepper.

Traditionally, an espetada is made with beef and it hangs on a skewer above your plate.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

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