Everyday recipes
Spiced lamb cutlets with couscous
See more recipes in this week's Woman's Day.
INGREDIENTS
lamb rack, 8 cutlets, frenched
olive oil, 1 tablespoon
ras el hanout spice mix,
2 tablespoons
instant couscous, 2 cups
chicken stock, 2 cups,
just-boiled
chickpeas, 400g can, rinsed, drained
dried cranberries, ½ cup
pine nuts, 1/3 cup, toasted
parsley, chopped, 1/3 cup
orange juice, 2 tablespoons
ground cumin, 1 teaspoon,
plus extra, to serve
ground cinnamon, ½ teaspoon
natural yoghurt, to serve
METHOD
- Cut rack into 4 double cutlets. Brush with oil. Coat in ras el hanout. Set aside until required.
- Place couscous in a heatproof bowl. Pour over 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.
- Heat a char-grill or frying pan on high. Brush with a little oil. Cook lamb 3-4 minutes each side for medium-rare. Rest, covered, 3-4 minutes. Serve with couscous and accompany with yoghurt sprinkled with extra cumin.
TOP TIP
- Using single-joint cutlets will reduce the cooking time to 2-3 minutes a side.
