Wicked Lamb Cutlets on Pumpkin and Couscous Salad
Servings 4
Prep time
20 minsCook time
25 minsTotal time
45 minsThis is an easy to put together and super-tasty dinner, the combo of pumpkin and couscous with lamb is sensational! I’ve added one of my faves, Clevedon Buffalo Co. Chilli & Lime Marinated Cheese, that seriously, everyone should have in their fridge.
Ingredients
Method
- Preheat oven to 200°C.
- Lay lamb cutlets out on a baking tray and generously coat both sides with Moroccan seasoning. Cover and set aside.
- On another baking tray, spread out pumpkin pieces and drizzle over first measure of olive oil. Season with salt and pepper then place tray in oven and roast for about 20 minutes until pumpkin is soft and cooked through. Remove from oven and set aside.
- In a saucepan, add hot water and stock concentrate and bring to the boil. Remove pan from heat and slowly stir in couscous. Cover and set aside for 5 minutes then fluff couscous with a fork.
- In a large mixing bowl, add couscous, second measure of olive oil, roasted pumpkin, red onion, mint and coriander. Mix well to combine.
- Divide couscous salad evenly between serving plates. Crumble cheese over the top and set aside.
- Heat a BBQ hotplate or frying pan to medium-high heat. Add remaining olive oil and heat until shimmering. Add lamb cutlets and cook for 1–2 minutes on each side for medium rare, or to your desired level of doneness.
- To serve, arrange lamb cutlets on top of pumpkin couscous and sprinkle with slivered almonds.
Simon says ...
Shimmering means the oil is heated to a point where the surface begins to ripple but does not smoke.
Clevedon Buffalo Co. marinated cheese is available online and in specialty food stores. But if you’re struggling to find it, you can resort to chevre (a soft goat’s cheese) instead.