Jerked Lamb Cutlets with Green Beans and Heirloom Tomatoes


12 lamb cutlets

2 tablespoons olive oil

1 lb steamed green beans

1 lb of mixed tomatoes

½ teaspoon salt flakes

Juice and zest of 1 lime


Spice Mix *

1 tablespoon dried thyme leaves

1 tablespoon ground allspice

½ teaspoon ground  nutmeg

½ teaspoon ground cloves

1 tablespoon onion powder

1 teaspoon cumin

1 teaspoon of ground turmeric

1 tablespoon garlic powder

1 teaspoon salt flakes

1 tablespoon ground white pepper

1 teaspoon chili powder

1 tablespoon hot smoked paprika

1 teaspoon chili flakes

1/3 cup brown sugar

zest of 1 orange


Blend spice mix together.

Place lamb cutlets into a large bowl and toss with the olive oil.

Sprinkle over 3 tablespoons of the spice mix, mix well and set to marinate in refrigerator overnight in a sealed container.

Place lamb cutlets into the CRUX air fryer set at 390F for 10 minutes, time may vary depending on thickness of the cutlets.

Toss the steamed beans with the sliced tomatoes dressed in lime juice and salt.

Once lamb is cooked, remove and allow to rest for 2-3 minutes before serving.


* Left over spice mix will keep well for up to a month in an air tight container