Dukkah Crusted Lamb Cutlets with Couscous
Here’s a delicious quick meal using a few of the ingredients I discovered on my recent trip to Canowindra: Minoru lamb cutlets, Four Jays Hazelnut Dukkah and Rosnay Figs in syrup.
A little soft goats cheese scattered over the couscous is a nice addition.
Inroduction
About this Recipe
By: Sheridan RogersHere’s a delicious quick meal using a few of the ingredients I discovered on my recent trip to Canowindra: Minoru lamb cutlets from the Canowindra Butchery, Four Jays Hazelnut Dukkah and Rosnay Figs in Syrup. A little soft goats cheese scattered over the couscous is a nice addition.
Ingredients
Serves 3 -4
- lamb cutlets, 8
- olive oil spray
- olive oil, 1 – 2 tablespoons
- dukkah, 2 -3 tablespoons
For the salad:
- Israeli couscous, 2 cups
- onion, 1, chopped
- olive oil, 2 tablespoons
- “Rosnay” figs in syrup, 2, drained and finely chopped (optional)
- preserved lemon, 1/4, skin only, finely chopped, more if needed
- pomegranate, 1 medium, seeds only plus some of the juice
- fresh coriander, 1/2 bunch, leaves choppped
- fresh mint, 1/2 bunch, leaves chopped
- salt and pepper, to taste
Prepare the salad: for the Israeli couscous, sweat the onion in olive oil in a medium pan until soft (don’t let it colour). Add the couscous and stir well to coat the grains. Add 2 cups boiling stock or water and salt and pepper to taste. Bring to the boil, cover and turn down heat. Simmer 8 – 10 minutes. Remove from heat.
When cool, stir through the chopped figs, preserved lemon and pomegranate seeds with some of their juice. Add the chopped coriander and mint leaves and toss to combine. Season to taste.
For the lamb: Spray the cutlets with olive oil and sprinkle over the dukkah. Press in firmly. Heat the olive oil in a large pan over medium heat and cook 3 -4 minutes each side until just cooked through.