Dukkah-crusted lamb with couscous
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
Method
- Coat lamb with dukkah, pressing down well to cover. Set aside for 5 minutes.
- 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.
- 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.
- 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.
