Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tsp paprika
- 1 tsp cumin
- Juice 1 lemon
- Salt & pepper, to taste
- 10 lamb cutlets
- 1 cup pearl couscous, uncooked
- 2 cups vegetable stock
- 2 tsp olive oil
- 8-9 apricots, halved
- ¼ cup craisins
- 2 cups rocket
- ¼ cup coconut yoghurt or plain yoghurt
Method
- In a bowl, mix paprika, cumin, ½ lemon juice, salt and pepper. Toss lamb cutlets through mix and set aside for 30 mins.
- Prepare couscous and vegetable stock as per the couscous packet instructions, set aside and drizzle with 1 tsp of olive oil.
- Drizzle apricots with 1 tsp of olive oil.
- On a medium-high heat, grill apricots in a pan or on the barbecue for 2-3 mins on each side until softened. Remove from heat and set aside.
- In a serving bowl or on a plate, layer couscous, rocket, apricots and craisins.
- On a medium-high heat on a barbecue or grilling pan, start with rendering the fat on the bone of the lamb cutlets for 1-2 mins and then cook on either side for 2-3 mins. Rest for 5 mins before serving.
- Top couscous with coconut yoghurt, remaining lemon juice and salt and pepper to taste.
- Tip: You can make this same dish with different cuts of lamb or what is available to you.
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