• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsSilicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 lamb cutlets, trimmed of fat

  2. 1/4 cup (35g) dukkah

  3. 1 cup (200g) couscous

  4. grated rind and juice of 1 lemon

  5. 2 tablespoons oil

  6. 3 green onions (shallots), finely chopped

  7. 1 tablespoon moroccan seasoning mix

  8. 1/4 cup chopped coriander leaves

  9. lemon wedges, to serve

  10. 4.60 per serve

Instructions Jump to Ingredients ↑

  1. Coat lamb with dukkah, pressing down well to cover. Set aside for 5 minutes.

  2. 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.

  3. 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.

  4. 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.


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