Lamb Cutlets with Apricot & Pearl Couscous Salad

Lamb Cutlets with Apricot & Pearl Couscous Salad

By: Sammy Jones

Take the cooking outside this Christmas and prepare the heart of this summery Christmas lunch on the barbecue.

Ingredients

• 1 tsp paprika
• 1 tsp cumin
• Juice 1 lemon
• Salt & pepper, to taste
• 10 lamb cutlets
• 1 cup pearl couscous, uncooked
• 2 cups vegetable stock
• 2 tsp olive oil
• 8-9 apricots, halved
• ¼ cup craisins
• 2 cups rocket
• ¼ cup coconut yoghurt or plain yoghurt

Method

• In a bowl, mix paprika, cumin, ½ lemon juice, salt and pepper. Toss lamb cutlets through mix and set aside for 30 mins.
• Prepare couscous and vegetable stock as per the couscous packet instructions, set aside and drizzle with 1 tsp of olive oil.
• Drizzle apricots with 1 tsp of olive oil.
• On a medium-high heat, grill apricots in a pan or on the barbecue for 2-3 mins on each side until softened. Remove from heat and set aside.
• In a serving bowl or on a plate, layer couscous, rocket, apricots and craisins.
• On a medium-high heat on a barbecue or grilling pan, start with rendering the fat on the bone of the lamb cutlets for 1-2 mins and then cook on either side for 2-3 mins. Rest for 5 mins before serving.
• Top couscous with coconut yoghurt, remaining lemon juice and salt and pepper to taste.
• Tip: You can make this same dish with different cuts of lamb or what is available to you.