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Method:
1. Place the cutlets in a large bowl, season and add the allspice, lemon zest and juice and extra virgin olive oil. Mix well, cover and marinate for 2 hours or overnight in the refrigerator.
2. To prepare the couscous, put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).
3. Fluff up the couscous with a fork, and add the almonds and pomegranate seeds. Stir in the mint and season.
4. Cook the cutlets under a preheated moderate grill for 4-6 minutes on each side.
5. Spoon the couscous on to a large serving plate, add the cutlets, garnish with the coriander leaves and serve immediately.
Serves 6
Preparation time: 10 minutes
Cooking time: 8-12 minutes
Ingredients:
12 lean lamb cutlets or chops
Salt and freshly milled black pepper
5-10ml/1-2tsp allspice powder
Zest and juice of 1/2 large lemon
30ml/2tbsp extra virgin olive oilJewelled Couscous:
450g/1lb couscous
50g/2oz butter
600ml/1pint hot, good vegetable stock
100g/4oz flaked almonds, toasted
1 pomegranate cut in half, seeds removed and reserved
Small handful freshly chopped mint
Freshly chopped coriander leaves, to garnish
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