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https://www.lifestylefood.com.au/recipes/17777/grilled-lamb-cutlets-with-spiced-couscous-and-rose-water-yoghurt

LifestyleFOOD.com.au

Grilled Lamb Cutlets with Spiced Couscous and Rose Water Yoghurt

This superb Grilled Lamb Cutlets dish is surprisingly easy to prepare and cook. The zitrus lemon flavour with the spicy couscous and yogurt makes this a winning combination. Cook this tantalizing dish for your family and friends.

Ingredients

  • 1pkt San Remo Couscous

  • 4 tbsp olive oil

  • 1 tbsp mustard seeds

  • 2 tbsp cumin seeds

  • 1 tbsp fennel seeds

  • ½ white onion, peeled & diced

  • 4 vine ripened tomatoes, diced

  • 1 tbsp fresh red chilli, chopped

  • 1 tbsp garlic, crushed

  • 2 tbsp garam masala

  • 2 cup chicken stock

  • ½ cup fresh chopped coriander

  • 12 lamb cutlets, frenched

  • Salt and cracked black pepper

  • 100g greek style yoghurt

  • 3 tbsp rose water

  • 1pnt Baby celery leaves (micro herbs)

Method

  • 1.

    Place the couscous and 1 tbsp of olive oil into a bowl. Heat the chicken stock and add the chicken stock to the bowl and stir 3 times. Cover the bowl with cling wrap and set aside.

  • 2.

    Whilst the couscous is cooking, heat a pan over medium heat and add the remaining olive oil (approx. 3 tbsps) once hot, add mustard seeds, cumin seeds and fennel seeds. Stir seeds constantly so they don’t burn, cook for 1-2 minutes or until seeds start popping. Once they begin to pop add onion, tomato, chilli, garlic and garam masala, sauté for a further 3- 5 minutes.

  • 3.

    Remove from the heat and allow to cool slightly. Fold through the spice mix into the couscous using a folk.

  • 4.

    Meanwhile heat a griddle pan or barbeque. Season lamb with salt and pepper and a little olive oil. Place lamb on pan and cook on each side for 3-5 minutes.

  • 5.

    Once cutlets are cooked, place 3 cutlets to each plate along with a portion of spiced couscous. Finish with some yoghurt over the top and baby celery leaves.

  • 6.

    To Make the Rose Water Yoghurt:

  • 7.

    Mix the yoghurt and rose water together. Season with a good amount of cracked black pepper and set aside.

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