Lamb cutlets with feta and mint couscous

  • Serves 2
  • Takes 10 min to make and 10 min 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.

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  • 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

Main Ingredients:

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