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Recipe

Spiced lamb cutlets with couscous

Feb 28, 2012 1:00pm
  • 10 mins cooking
  • Serves 4
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Ingredients

Spiced lamb cutlets with couscous
  • 1 frenched lamb rack (8 cutlets)
  • 1 tablespoon olive oil
  • 2 tablespoon ras el hanout spice mix
  • 2 cup instant couscous
  • 2 cup just-boiled chicken stock
  • 400 gram can chickpeas, rinsed, drained
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pine nuts
  • 1/3 cup parsley, chopped
  • 2 tablespoon orange juice
  • 1 teaspoon ground cumin, plus extra, to serve
  • 1/2 teaspoon ground cinnamon
  • natural yoghurt, to serve

Method

Spiced lamb cutlets with couscous
  • 1
    Cut rack into 4 double cutlets. Brush with oil. Coat in ras el hanout. Set aside until required.
  • 2
    Place couscous in a heatproof bowl. Pour in stock and cover with plastic wrap. Set aside 5 minutes, then fluff with a fork until lumps are removed. Add chickpeas, cranberries, pine nuts, parsley, juice and spices. Season to taste.
  • 3
    Heat a chargrill or frying pan on high. Brush with oil. Cook lamb 3-4 minutes each side for medium-rare, or to taste. Rest, covered, 3-4 minutes. Serve with couscous and accompany with yoghurt sprinkled with extra cumin.

Notes

Using single-joint cutlets will reduce the cooking time to 2-3 minutes a side.

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