Lamb cutlets with feta and mint couscous

  • for 2 people
  • Takes 10 minutes to make and 10 minutes to cook
  • Easy
Double the quantities of this lamb recipe for an easy supper to share with friends. You can also use lamb loin chops instead of cutlets.

No rating yet

Print article Save to my delicious


6 New Zealand lamb cutlets, French-trimmed
A pinch of ground cumin
150g couscous
The juice of 1 lemon
2 tbsp olive oil
A handful pomegranate seeds
100g feta, crumbled
A few fresh mint leaves, shredded
50g natural yogurt
A squeeze of lemon juice
Flatbreads, to serve


1. Preheat the grill to high. Season the lamb and dust each side with a pinch of ground cumin. Cook on a grill pan under the grill for 2-3 minutes each side, until browned but still pink in the middle, then remove and rest.
2. Meanwhile, put the couscous into a bowl, pour over 200ml boiling water, cover and leave to stand for 10 minutes. Fluff up with a fork, then season and stir in the juice of 1 lemon, 2 tbsp olive oil, pomegranate seeds, feta and a few fresh mint leaves.
3. Pile spoonfuls onto plates and top with the grilled lamb. Mix natural yogurt with the lemon juice and a few more shredded fresh mint leaves and put in small pots to serve on the side. Accompany with flatbreads, if you like.

From April 2009

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader