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Chermoula lamb cutlets with dried-fruit couscous
Chermoula lamb cutlets with dried-fruit couscous
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in fiery lamb paired with sweet, fruity couscous for a truly irresistible meal.
Ingredients:
  • 200g dried fruit medley
  • Zest and juice of 1 lemon, plus wedges to serve
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 5.00 gm sweet paprika
  • 60ml olive oil
  • 82.50 ml finely chopped flat-leaf parsley leaves, plus extra to garnish
  • 82.50 ml finely chopped coriander leaves
  • 12 French-trimmed lamb cutlets
  • 250g couscous
  • Thick Greek yoghurt, to serve
Instructions:
  • Combine the dried fruit with 1/4 cup (60ml) boiling water in a bowl and let it sit for 10 minutes to plump up.
  • Combine lemon zest, lemon juice, spices, olive oil, half of the parsley, and half of the coriander in a food processor until smooth. Coat cutlets with marinade and set aside.
  • Cook the couscous as directed on the packet. Drain the dried fruit, mix it with the couscous and remaining herbs, then season generously with sea salt and freshly ground black pepper.
  • Preheat a chargrill pan, barbecue, or frypan over high heat. Cook the cutlets.
  • Cook the cutlets for 1-2 minutes on each side or until they reach your desired level of doneness. Garnish the cutlets with additional parsley and serve them with couscous, lemon wedges, and a dollop of thick Greek yoghurt.

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