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.


  • 1pkt San Remo Couscous

  • 4 tbsp olive oil

  • 1 tbsp mustard seeds

  • 2 tbsp cumin seeds

  • 1 tbsp fennel seeds

  • 1/2 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

  • 1/2 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)


  • 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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