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Lamb with peach salsa & spiced couscous
Lamb with peach salsa & spiced couscous
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Ingredients:
  • 380g couscous
  • 36.40 gm olive oil, plus extra to grease
  • 65g almond
  • 85g date
  • 1.25 gm ground cinnamon
  • 12 trimmed lamb cutlets
  • 4 large peaches
  • Lemon juice, to brush
  • 1 small red chilli, deseeded, chopped
  • 30.00 ml finely chopped fresh mint
  • 2.00 gm brown sugar
  • Salt
Instructions:
  • Peel the peaches by running a knife along the natural groove. If using freestone, halve them and remove the stone. Place the peaches in a heatproof bowl and cover them with boiling water for 1 minute. Transfer the peaches to a bowl of cold water for another minute, then easily peel off the skin. If using clingstone peaches, neatly cut the fruit from the stone. Brush the peach pieces with lemon juice and cut them into 1.5cm pieces. Combine the peaches with chili, mint, and sugar in a bowl, then season with salt.
  • In a heatproof bowl, pour 2 cups (500ml) of boiling water over the couscous. Cover and let it sit for 5 minutes. Fluff the couscous with a fork and mix in olive oil, almonds, dates, and cinnamon.
  • Heat a splash of oil in a frying pan over medium-high heat. Sear the cutlets for 3 minutes on each side for a perfect medium cook. Place them on a plate, cover, and let them rest for 3 minutes. Serve the lamb alongside couscous and finish with a spoonful of salsa on top.

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