Lamb cutlets with fruited couscous
Nutrition Info.(per serve)
- 6-8 small French-trimmed lamb cutlets
- 1 tablespoon orange or lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriandercilantroX (optional)
- pinch chilli powder
- Fruited couscous
- 1/2 cup couscous
- 3-4 dried apricot halves, finely chopped
- 1 cup boiling salt-reduced liquid chicken stock
- oil spray
- 2 tablespoons currants
- 3 tablespoons pine nuts or chopped almonds
- 1/4 teaspoon ground cumin
- about 1/4 cup chopped fresh coriandercilantroX or fresh mint
Total fat 22g
Saturated fat 5g
Dietary fibre 4g
1 Place cutlets between plastic and flatten by banging with a rolling pin. Mix the remaining ingredients and brush over cutlets. Leave to stand for at least 10 minutes.
2 To cook cutlets, heat a heavy-based pan until very hot then brush surface with a little oil on a paper towel. Cook cutlets in two batches if necessary for about 2 minutes each side until browned on both sides. Serve immediately with fruited couscous.
1 Place couscous in a bowl and add apricots. Pour over boiling chicken stock (instant or homemade) and leave to stand in a warm place for 6-10 minutes.
2 Meanwhile, spray oil in a non-stick medium-sized pan and heat over a moderate heat. Add currants and nuts and cook until currants have puffed up and nuts are light brown. Sprinkle in cumin, toss over heat for a few seconds then stir currant-nut mixture through couscous. Adjust seasoning if necessary and add herbs just before serving.
Serve with tender-crisp seasonal vegetables.
Make it gluten free: Use brown rice instead of couscous and check stock and ground spices are gluten free.
Hanu de Jong
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