Lamb Cutlets with Israeli Couscous Salad

Spring lamb cutlets are so sweet and tender and just need a salad to accompany them. This is a quick, warm salad of Israeli couscous and is more a concept than a recipe. We’ve added red pepper, parsley, and mint but you can use your imagination and add ingredients like Spanish onion, tiny cubes of watermelon, crumbled feta, diced tomato.

Serves 4

  • 1 tablespoon olive oil

  • 1 cup Israeli couscous

  • 2 cups stock, hot

  • ½ red capsicum, diced

  • Handful mint leaves

  • Handful parsley leaves

  • 1 lemon, juiced

  • 2 tablespoons extra virgin olive oil

  • Salt and pepper

  • 8 lamb cutlets

Heat the oil in a medium saucepan over medium-high heat. Add the couscous and cook for several minutes, stirring continuously, until it browns slightly. Add the stock and bring it to a boil. Cook the couscous for 10-12 minutes or until the liquid is absorbed and the couscous tender. Remove from heat. Set aside and allow to cool enough to handle. Add the pepper, herbs, lemon juice and extra virgin olive oil. Mix. Season to taste.

Preheat the grill. Season the cutlets. Cook each side for 3-5 minutes. Rest. Serve with salad and a glass of red wine.

Salads and Sides, Main MealsGuest Author