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

Published: 31 Mar 09
Updated: 18 Mar 24

Test kitchen approved

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

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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.

Recipe from April 2009 Issue

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Quick lamb cutlets with feta and mint couscous

Ingredients

Method

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