Ingredients: |
Ingredients: 8 lamb cutlets,trimmed
1 tsp cumin seeds
1tsp coriander seeds
juice of 1/2 lemon
2 garlic cloves,crushed
2 tsp extra virgin olive oil
salt and pepper
sprigs of fresh mint to garnish
MINTED YOGHURT SAUCE
1/4 cucumber
150g plain low fat yoghurt
1 garlic clove,crushed
1 tsp bottled mint sauce
1 tsp chopped fresh mint
APRICOT AND ALMOND COUSCOUS
280g couscous
100g dried apricots,chopped
500ml boiling vegetable stock
50g whole blanched almonds,toasted
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
juice of 1/2 lemon
2 tbsp extra virgin oil
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Directions: |
Directions:1.Preheat oven to high.Place the lamb cutlets in a shallow dish. Grind the cumin and coriander seeds briefly in a pestle and mortar to crack them,then mix with the lemon juice,garlic and oil,and season with salt and pepper to taste. Pour the mixture over the lamb cutlets,turn them over to coat both sides and set to marinate while you make the sauce.
MINT SAUCE
1.Cut the cucumber in half lengthways and scoop out the seeds with a taespoon. Grate the cucumber coarsely and drain off any excess water.Mix with the yoghurt,garlic,mint sauce and fresh mint.Set aside.
2.Place the lamb under the grill for 10-12mins,turning once.The cutlets will be med rare,cook longer if desired.
3.Put the couscous and apricots in a large bowl and pour over the boiling stock.Stir well, then cover with a plate and set aside to soak for 5 mins.
4.Stir the almonds,chopped mint and coriander,lemon juice and oil into the couscous.Spoon the couscous onto plates,top each serving with 2 lamb cutlets and put a spoonful of the sauce on the side.Serve immediately. |
This recipe for Aromatic spiced lamb cutlets is from