Morrocan Lamb Cutlets
By Beef & Lamb New Zealand - www.recipes.co.nz
The flavours of Morocco are becoming very fashionable. Lamb racks are versatile and easy to prepare and marry well with this new flavour trend.
Seves 4
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Ingredients
2 New Zealand lamb shoulder racks
Salt, pepper and ground cumin to season
1 Tbsp each oil and lemon juice
Tomato and Couscous Salad
1 cup couscous
Few threads of saffron, (optional)
½ cup diced plump apricots
½ cup shelled pistachio nuts, roughly chopped
3 large tomatoes, blanched, peeled and diced
¼ cup chopped mint leaves
½ cup vinaigrette
Garnish
Olives, mint leaves, olive oil
Method
Cut the lamb racks into cutlets. Season with the salt, pepper, ground cumin, oil and lemon juice. Refrigerate 30 minutes.
Pour 1 cup boiling water over the couscous and saffron. Stir and then stand 10 minutes.
Fluff with a fork and then toss through the apricots, pistachio, tomatoes, mint and vinaigrette and mix well.
Pan fry or grill the cutlets for about 2-3 minutes either side until medium. Serve cutlets with the couscous salad garnished with olives, mint leaves and drizzled with olive oil.