Spiced lamb cutlets with pistachio couscous
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A nice combination of spices brings the hint of the Middle East to the table. Having the nice base of couscous rounds out the dish giving it more colour and fullness to the meal. Fresh coriander in the couscous also compliments the spices of the lamb meal.
Ingredients
- 1 qty pistachio couscous
- 12 lamb cutlets – either French cut or fat trimmed
- 1 tablespoon ground paprika
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin seeds
- 1 tablespoon ground coriander
- 1 tablespoon nutmeg
- 1 tablespoon cinnamon
- 4 tablespoons olive oil
Directions
- Prepare pistachio couscous.
- Trim lamb cutlets.
- In a bowl add all spices and mix together.
- Press spices onto meat firmly and set aside on plate.
- In a large frying pan heat olive oil on medium.
- Add the cutlets and cook for 2-3 minutes each side depending on taste.
- Arrange couscous and then 3 lamb cutlets per plate. Serve.
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