Lamb Cutlets and Couscous Salad
This would have to be one of my favourite meals to whip up for dinner because it's quick, easy and tasty.
Like Sam Kekovich, I'm a big lover of lamb, and usually have it on the menu at home at least a couple times each week.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
What you need
Lamb Cutlets
Rind from half a lemon finely grated
Juice of a lemon
2 garlic cloves
2-3 fresh rosemary sprigs
8 lean lamb cutlets - make sure you trim all visible fat off
Olive oil or cooking spray
Couscous Salad
1 cup couscous
1 cup boiling water
1 cucumber
1 red onion
1 red capsicum, sliced
50g fetta cheese
2 tablespoons of pesto
Handful of toasted pine nuts
Yogurt
2 table spoons of low fat natural yogurt
½ cucumber grated
small bunch of fresh mint
salt and pepper
Directions
- Finely chop the rosemary with lemon rind and garlic. Add to a large, shallow, glass or ceramic dish with lemon juice. Add lamb. Turn to coat. Cover and refrigerate for 15 minutes if you have the time.
- Spray a barbecue plate or chargrill with oil. Heat to medium-high. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil and set aside for a few minutes to rest.
- To make couscous salad, place couscous in a heatproof bowl and add boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains. Finely slice red onion, cucumber and capsicum and add to couscous. Mix in pesto until everything is coated. Crumble fetta and sprinkle pine nuts over the top.
- To make the yogurt, combine the yogurt and grated cucumber in a small bowl. Finely slice the mint and add to the yogurt. Season to taste.
- Serve lamb with couscous salad and a couple of teaspoons of the yogurt on the side.
