MIDDLE EASTERN LAMB CUTLETS


Serves 4 

Recipe from Super Easy

596 calories per serve

 

Ingredients:

  • 12 lamb cutlets

  • 1 tbsp olive oil


Marinade:

  • 2 tsp Moroccan or Middle Eastern spice mix

  • 2 tsp chilli powder

  • 2 tsp rice malt syrup

  •  tbsp lemon juice

  • 1 tbsp tomato paste


CousCous Tabouli:

  • 250g pearl couscous

  • 200g sweet cherry tomatoes, halved

  • 2 Lebanese cucumbers, sliced

  • 12 prunes, pitted & sliced

  • 4 spring onions, thinly sliced

  • 1 cup finely chopped flat leaf parsley

  • 1/2 cup finely chopped mint leaves

  • 2 tbsp olive oil

  • 2 tbsp lemon juice


Method:

  1. Mix together the marinade ingredients in a bowl. Add the lamb and turn to coat thoroughly. Set aside while you crack on with the tabouli.

  2. Prepare the pearl couscous according to packet instructions. Season generously with salt and pepper whilst it’s cooking.

  3. While the pearl couscous cooks. combine the rest of the salad ingredients (except for the olive oil & lemon juice) together in a large bowl.

  4. Drain the couscous and add to the salad, along with the olive oil and lemon juice. Toss to combine and season to taste.

  5. Heat the olive oil in a large frypan over medium-high heat. Cook the cutlets in batches for 2-3 minutes on each side for medium-rare, or longer until cooked to your liking. 

  6. Divide the salad between serving bowls and top with the cutlets. Serve immediately. 

Tip: if you find your pearl couscous clumps together when you drain it, just run a little cold water through it and set aside for a few minutes to drain. You can also mix in a teaspoon of olive oil if need be.

Watch Maha make it:

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