Name: Crumbed lamb cutlets with orange, couscous and spinach salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2/3 cup (50g) stale breadcrumbs; 2 teaspoon each sweet paprika and ground cumin; 1/2 teaspoon ground cardamom; 12 french-trimmed lamb cutlets (600g); 1/4 cup (35g) plain (all-purpose) flour; 1 egg, beaten lightly; vegetable oil, for shallow-frying; 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 2 oranges (480g); 1 cup (120g) seeded black olives; 200 gram (6½ ounces) fetta cheese, cut into 1cm (½-inch) pieces; 100 gram (3 ounces) baby spinach leaves; 1 red onion (100g), sliced thinly; 1/3 cup (80ml) olive oil; 2 tablespoon white wine vinegar

Crumbed lamb cutlets with orange, couscous and spinach salad

Give your crumbed cutlets a Middle Eastern nudge by blending your breadcrumbs with paprika and cardamom. Teamed with couscous and orange, you'll have something healthy, delicious and just a little bit different from the usual chops and veg.

Ingredients

2/3 cup (50g) stale breadcrumbs

2 teaspoon each sweet paprika and ground cumin

1/2 teaspoon ground cardamom

12 french-trimmed lamb cutlets (600g)

1/4 cup (35g) plain (all-purpose) flour

1 egg, beaten lightly

vegetable oil, for shallow-frying

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

2 oranges (480g)

1 cup (120g) seeded black olives

200 gram (6½ ounces) fetta cheese, cut into 1cm (½-inch) pieces

100 gram (3 ounces) baby spinach leaves

1 red onion (100g), sliced thinly

1/3 cup (80ml) olive oil

2 tablespoon white wine vinegar

Method

1.Combine breadcrumbs and spices in small shallow bowl.

2.Coat lamb in flour; shake off excess. Dip in egg, then in crumb mixture to coat.

3.Heat oil in large frying pan; shallow-fry lamb, in batches, until cooked as desired. Drain on absorbent paper.

4.Meanwhile, combine couscous with the water in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

5.Segment oranges over small bowl; reserve ¼ cup juice.

6.Stir orange segments, reserved juice and remaining ingredients through couscous; season to taste.

7.Serve cutlets with salad.

If blood oranges are in season, you can use them in place of regular oranges they have a gorgeous salmon-coloured pulp and a slightly sweeter flavour than regular oranges.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%