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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.
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.
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.
Remove from the heat and allow to cool slightly. Fold through the spice mix into the couscous using a folk.
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.
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.
To Make the Rose Water Yoghurt:
Mix the yoghurt and rose water together. Season with a good amount of cracked black pepper and set aside.
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