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Nigerian Spice-Crusted Lamb Cutlets

Nigerian Spice-Crusted Lamb Cutlets apply a complex crust of Nigerian spices — Yaji, ground uziza seeds, ehuru, Cameroon pepper and groundnut powder — to premium lamb cutlets before pan-searing and oven-finishing. Lamb's natural slight gaminess pairs magnificently with the earthiness of the Nigerian spice palette — the uziza seeds and ehuru in particular create an aromatic harmony with the lamb that is genuinely extraordinary.

Nigerian Spice-Crusted Lamb Cutlets, Nigerian cooking

Ingredients

  • 8 to 10 lamb cutlets (the ribs section — ask the butcher for well-trimmed cutlets)
  • Salt and white pepper FOR THE NIGERIAN SPICE CRUST:
  • 2 big big tablespoons of very finely ground roasted groundnuts
  • 1 big tablespoon of Yaji spice mix
  • 1 teaspoon of ground uziza seeds
  • 1 teaspoon of ground ehuru
  • 1 teaspoon of ground Cameroon pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried thyme
  • Half a teaspoon of salt
  • 2 big tablespoons of mustard or beaten egg as the binder FOR THE SIMPLE NIGERIAN JUS:
  • Pan drippings from the lamb
  • 1 glass of strong meat stock
  • 1 tablespoon of concentrated Banga sauce or palm nut extract
  • Salt to taste

Method

  1. 01

    Preparing the Spice Crust. Combine all spice crust ingredients except the mustard or egg in a bowl. Mix very thoroughly until a well-blended dry spice mixture forms.

  2. 02

    Searing the Lamb. Season the lamb cutlets generously with salt and white pepper on both sides. Heat a cooking spoon of oil in a wide, heavy pan over very high heat. Sear the cutlets for 2 minutes per side until deeply golden-brown. Remove from the pan and allow to rest 2 minutes.

  3. 03

    Applying the Crust. Brush the top side of each seared cutlet generously with mustard or beaten egg. Press the Nigerian spice crust mixture firmly and evenly onto the coated surface, creating a well-defined, fragrant crust. Return to the pan or a baking tray, crust-side up.

  4. 04

    Oven-Finishing. Place the crust-coated cutlets in a very hot oven for 8 to 10 minutes until the crust is golden-caramelised and the lamb is cooked to your preference (slightly pink inside is recommended). Rest under foil for 5 minutes before serving — resting is as important as cooking.

  5. 05

    Making the Nigerian Jus. Pour off excess fat from the searing pan. Add meat stock to the pan and stir over high heat, scraping up all the caramelised lamb and spice drippings. Add concentrated Banga sauce. Reduce until slightly thickened. Season.

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