Lamb / Game: Lamb Cutlets with a Dukkah Crust and Orange Couscous

Lamb Cutlets with a Dukkah Crust and Orange Couscous

Ingredients

  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 2 dl water
  • some peppermint leaves
  • 250 g rack of lamb
  • 2 tbsp. duqqa (spice mix)
  • 1 orange
  • 120 g couscous
  • 0.5 pomegranate, insides removed
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Instructions

Slice the lamb into 6 cutlets and roll in the dukkah spice mixture, pressing on lightly. Cover and set aside.

Slice off the top and bottom of an orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and cut into thirds. Bring the water to the boil with the salt. Remove the pan from the heat, add the couscous and leave to absorb for approx. 10 mins. Brown the lamb cutlets in the olive oil on both sides for approx. 2 mins., cover and place in an oven preheated to 60°C. Separate the couscous with a fork. Mix the peppermint strips into the couscous, together with the orange segments, pomegranate seeds and olive oil. Divide the couscous onto 2 plates and arrange the lamb cutlets on top. Garnish with peppermint.

Details

  • Lamb / Game
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 2 people
  • Nutrition 637 Kcal
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