Lamb cutlets with dukkah crust and orange couscous
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- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 4 tbspDukkah (spice mix)
- 330 gracks of lamb
- 2 tbspolive oil
- 120 gcouscous
- ¾ tspsalt
- 2 dlwater
- 1orange
- ½pomegranate
- ½ bunchpeppermint
- 2 tbspolive oil
- 2 sprigspeppermint
Instructions
Step 1
Place the dukkah in a deep plate and turn the cutlets in it, pressing the dukkah in well. Heat olive oil in frying pan. Fry the cutlets portion-by-portion for approx. 2 mins. on each side and cover to keep warm.Step 2
Place the couscous and salt in a bowl. Pour boiling water over the couscous. Cover and leave to stand for approx. 10 mins. Loosen up the couscous with a fork and mix the orange slivers, pomegranate seeds, peppermint and olive oil into it. Serve the couscous out onto plates, arrange the lamb cutlets on it and garnish with peppermint.