Jerked lamb cutlets with green beans and heirloom tomatoes


  • 12 lamb cutlets
  • 2 tablespoons olive oil
  • 1 lb steamed green beans
  • 1lb of mixed tomatoes
  • ½ teaspoon salt flakes
  • 1juice 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 airfryer set at 390F for 10 minutes, time may very depending on thickness of the cutlets.

Toss the steamed beans with the sliced tomatoes dressed with 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