Barbecued Moroccan lamb with potatoes

Ingredients

• 4 small sebago potatoes, peeled
• 5 tsp ground coriander
• 3 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground ginger
• 1 tsp dried ginger flakes
• 1/4 tsp ground cardamom
• 1/4 tsp cayenne pepper
• 12 lamb chops
• 2 tbs olive oil
• juice from one lemon

Directions

1. Boil potatoes until just tender. Drain and set aside to cool for a few minutes. Cut potatoes into 1cm thick slices. Preheat oven to 160C.
2. Combine spices in a bowl and sprinkle over both sides of the lamb chops.
3. Cook potatoes slices in oil in a large frypan until nice and crispy. Keep warm in oven.
4. Cook lamb cutlets, drizzled with lemon juice until cooked to your liking.
5. Serve with salad or steamed vegetables.