Sesame lamb cutlets with nutty couscous 24-12-2012

A lamb recipe with a difference, this quick meal for two coats the meat with exotic flavours. Mix leftover couscous with feta for a simple lunchbox


    1 x 150g pack wholegrain couscous
    ½ tbsp redcurrant jelly
    1 tsp sesame seeds
    400g (4-6) lamb cutlets
    100g baby plum tomatoes, halved
    50g unsalted cashews, toasted
    Small bunch fresh mint, finely chopped
    ½ small red onion, finely sliced


  1. Preheat the grill to medium. Cook the couscous in a large bowl, according to the pack instructions, and set aside.
  2. In a small bowl, mix together the redcurrant jelly and sesame seeds, then brush over the cutlets on both sides, to coat. Arrange the cutlets on a grill rack, then grill for 2-3 minutes on each side, depending on how pink you like them.
  3. Meanwhile, add the tomatoes, cashews, mint and red onion to the couscous. Season. Using a fork, fluff up the grains and mix together. Serve the couscous with the grilled lamb chops.



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