Quick lamb cutlets with feta and mint couscous
- Published: 31 Mar 09
- Updated: 26 May 25
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.
-
Serves 2
-
Takes 10 min to make and 10 min to cook
Advertisement
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
Advertisement
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.
Recipe continues after advertising
Advertisement
- Recipe from April 2009 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
