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Dukkah-crusted lamb with couscous

Dukkah-crusted lamb with couscous
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Dukkah-crusted lamb with couscous

Ingredients

  • 8 lamb cutlets, trimmed of fat
  • ¼ cup (35g) dukkah
  • 1 cup (200g) couscous
  • Grated rind and juice of 1 lemon
  • 2 tablespoons oil
  • 3 green onions (shallots), finely chopped
  • 1 tablespoon moroccan seasoning mix
  • ¼ cup chopped coriander leaves
  • lemon wedges, to serve
  • Kj 1610, fat 16g, sat fat 4g
  • 4.6 per serve
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Method

  1. Coat lamb with dukkah, pressing down well to cover. Set aside for 5 minutes.
  2. Meanwhile, place couscous and lemon rind in a bowl. Add enough boiling water to lemon juice to make 1 cup. Pour over couscous, cover with plastic wrap and set aside for 10 minutes.
  3. Heat half of oil in a non-stick frying pan on medium. Cook onion for 1 minute, stirring, until tender. Add seasoning mix and cook for another minute, until fragrant. Add to couscous with coriander and fluff up with a fork.
  4. Heat remaining oil in same pan and cook lamb for 2 minutes each side, until browned and cooked to your liking. Serve cutlets with couscous and lemon wedges.
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