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Moroccan lamb cutlets with cauliflower pilaf
Moroccan lamb cutlets with cauliflower pilaf
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enhance your Moroccan pilaf with gluten-free cauliflower rice!
Ingredients:
  • 12 Lamb Cutlets
  • 36.40 gm olive oil
  • 20.00 ml Moroccan seasoning
  • 400g can chickpeas, rinsed, drained
  • 1 red onion, thinly sliced
  • 300g pkt Cauliflower Rice (see notes)
  • 1 lemon, zested, juiced
  • 125.00 ml chopped coriander
Instructions:
  • In a shallow ceramic dish, combine the lamb with half of the oil and Moroccan seasoning. Ensure the lamb is coated well and season generously.
  • Preheat a barbecue grill or chargrill over medium-high heat. Grill the lamb for 3 minutes on each side, or until it reaches your desired level of doneness. Place the lamb on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • Heat the rest of the oil in a large frying pan over high heat. Sauté chickpeas, onion, and garlic for 4 mins until onion is soft and chickpeas are golden. Add cauliflower rice and cook for 5 mins until tender. Finish by stirring in lemon juice and coriander.
  • Plate the cauliflower pilaf, layer with lamb, sprinkle with fresh lemon zest, and serve with wedges of lemon on the side.

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