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Dukkah-crusted lamb cutlets with strawberry couscous
Dukkah-crusted lamb cutlets with strawberry couscous
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and tasty lamb cutlets with strawberry-infused couscous for a delightful twist.
Ingredients:
  • 300g couscous
  • 60ml olive oil
  • 12 French-trimmed lamb cutlets
  • 30g dukkah
  • 250g punnet strawberries, quartered
  • 1/2 bunch mint, leaves shredded
  • 400g can chickpeas, rinsed, drained
  • 20.00 ml white balsamic or white wine vinegar
  • Thick Greek-style yoghurt, to serve
Instructions:
  • In a big heatproof bowl, combine the couscous with 1 tablespoon of oil and season to taste.
  • Pour 1 1/2 cups (375ml) boiling water over and let sit for 5 minutes to absorb, then cover.
  • In a hot frypan with 2 tablespoons of oil, sear the lamb in 2 batches for 2 minutes on each side for a medium cook or to your preference. Set aside on a plate, tented with foil, to rest for 2 minutes, then coat with dukkah before serving.
  • Mix in a colorful medley of berries, fresh mint, chickpeas, and a splash of vinegar with the fluffy couscous. Toss gently to blend all the flavors together perfectly. Serve alongside the succulent lamb and a dollop of creamy yogurt.

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