Lamb Cutlets with Fruity Cous Cous and Red Onion Vinaigrette

This dish can be prepared in advance with the only the lamb to cook at the last minute

Serves 6

Preparation time 30 mins

Cook time 9 mins plus 10 mins resting time

Equipment

Shallow dish to fit cutlets

Sharp knife and chopping board

tbsp measurer

scales

Ingredients

6 lamb cutlets (or lamb chops / steaks)

1 1/2 tbps paprika

1/2 large red onion or 1 small finely chopped

3 tbsp red wine vinegar

3 tbsp Extra Virgin olive oil

300g Cous Cous

100g pine nuts 

100g sultantas

zest and juice of 2 lemons

Handful of mint and flat leaf parsley roughly chopped

Salad leaves to garnish and serve

Method

About an hour before cooking place the lamb cutlets in a shallow baking dish and coat in the paprika using your hands to evenly cover. Sprinkle with half the red onion. Set aside.

Toast the pine nuts. Place them on a baking tray and pop under the grill for a minute, toss and grill again keeping a keen eye as they will burn quickly. Put to one side.

Boil the kettle. Place the cous cous in a bowl and pour over enough boiled water to just cover. 

Pop a plate over the top and leave for 5 mins to cook. After 5 mins use a fork to fluff up the cous cous. 

Then add the toasted pine nuts, sultanas, half the chopped herbs, lemon zest, half the lemon juice and season to taste.

In another bowl place the remaining red onion, remaining herbs, extra virgin olive oil, red wine vinegar and remaining lemon juice. Whisk together. This is the vinagrette to be served over the lamb.

When you are ready to cook the lamb, heat a tbsp of olive oil in a large skillet or frying pan. Sit the lamb on the fat to sear for a few minutes. Once nicely coloured all the way along, lay the cutlets down to cook on high for 3 mins on each side. 

Once cooked take out and rest for a full 10 minutes.

Serve the lamb drizzled with vinagrette alongside the cous cous, and lettuce leaves.

Enjoy!