Serves
2

Cooking

15min
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Ingredients

1 cup couscous
20g butter
sea salt and cracked pepper
1¼ cups chicken stock
6 lamb cutlets
1tbsp olive oil
1 small red onion, sliced
MINTED YOGHURT:
1 cup Greek-style yoghurt
¼ cup mint leaves
1 clove garlic, chopped
1tsp sugar
1tbsp lemon juice
Lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place the couscous, butter, salt and pepper in a bowl. Heat stock in a saucepan. When it starts to boil, remove and pour over couscous. Cover with plastic wrap and leave for 5 minutes. Heat a frying pan over medium heat. Brush cutlets with oil and cook to your liking. Cook onion over a medium heat until soft and golden, then add to couscous and stir. Puree minted yoghurt ingredients in a blender. To serve, divide and place cutlets on top of couscous, drizzle with yoghurt and garnish with lemon wedge. Serves 2