Quick lamb cutlets with feta and mint couscous

Name: Quick lamb cutlets with feta and mint couscous
Yield: Serves 2
Cuisine: Moroccan recipes
Ingredients: 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

Easy
April 2009

Easy
April 2009

Serves 2
Takes 10 min to make and 10 min to cook

Double the quantities of this lamb cutlets recipe for an easy supper to share with friends that won’t take you more than 20 minutes.

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Ingredients

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

Method

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.
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.
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.