Name: Dukkah lamb with lemon couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 lamb cutlets, trimmed; 1/4 cup (35g) dukkah; 1 cup (200g) couscous; 1 lemon, rind grated, juiced; 2 tablespoon oil; 3 green onions (shallots), finely chopped; 1 tablespoon moroccan seasoning mix; 1/4 cup chopped coriander leaves; lemon wedges, to serve

Dukkah lamb with lemon couscous

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

8 lamb cutlets, trimmed

1/4 cup (35g) dukkah

1 cup (200g) couscous

1 lemon, rind grated, juiced

2 tablespoon oil

3 green onions (shallots), finely chopped

1 tablespoon moroccan seasoning mix

1/4 cup chopped coriander leaves

lemon wedges, to serve

Method

1.Coat lamb cutlets with dukkah, pressing down well with fingers to coat both sides. Set aside for 5 minutes.

2.Meanwhile, place couscous and lemon rind in a bowl. Add enough boiling water to lemon juice to make 1 cup. Pour over couscous, cover with plastic wrap and set aside for 10 minutes.

3.Heat half of oil in a non-stick frying pan on medium. Cook onion for 1 minute, stirring, until tender. Add moroccan seasoning mix and cook for another minute, until fragrant. Add to couscous with coriander and fluff up with a fork.

4.In the same pan, heat remaining oil and cook lamb cutlets for 2 minutes each side, until browned and cooked to your liking. Serve lamb cutlets with couscous and lemon wedges.

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Ingredients

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