Gorgeous Lamb Cutlets and Cooling Mint Couscous
Serves 4. Prep time: 25 minutes plus marinating. Cook time: 15 minutes plus resting
Ingredients
300g natural yoghurt
2 tablespoons honey
1 tablespoon ground cumin
1 tablespoon ground coriander
Finely grated zest of 1 lemon, juice of half
Sea salt and black pepper
12 lamb cutlets
For the couscous:
175g couscous
250ml boiling water
1/2 teaspoon turmeric
2 tablespoons extra virgin olive oil
Juice of half a lemon
75g dried apricots, chopped
75g dried cranberries
50g toasted flaked almonds
50g shelled pistachios, roughly chopped
2 tablespoons sunflower seeds
Large bunch mint, leaves chopped
For the mayonnaise:
4 tablespoons mayonnaise
1 teaspoon smoked paprika
Squeeze lemon juice
Method
Combine the yoghurt, honey, spices, lemon zest and juice in a large bowl and stir to combine. Add the lamb, toss to coat then cover and chill for at least two hours or overnight if possible.
Remove the lamb from the fridge half an hour before you’re ready to cook and preheat a griddle pan over a high heat. Wipe any excess marinade off the lamb then cook for 3-4 minutes on each side. Set aside to rest on a warm plate for 5 minutes.
Whilst the lamb is cooking, pour the couscous into a large bowl, combine the water and turmeric and pour over the top. Cover the bowl with clingfilm and leave to stand for 10 minutes. Fluff the couscous grains with a fork then stir in the olive oil and lemon juice. Add the remaining ingredients, toss to combine and season to taste. Stir together the mayonnaise, smoked paprika and lemon juice and spoon into a small bowl.
Serve the lamb with the couscous and smoked paprika mayonnaise.
Write a comment
Share this post