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Moroccan Lamb Cutlets

Moroccan Lamb Cutlets
  • Serves: 4
  • Prep: 20 mins
  • Cook: 40 mins
  • Cut: French rack


  • 2 lamb racks, each with 8 cutlets, well trimmed of fat and silverskin if wished
  • Salt, pepper and ground cumin to season
  • 1 Tbsp each oil and lemon juice
  • 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
  • Olives, mint leaves, olive oil


  1. Cut the lamb racks into cutlets. Season with the salt, pepper, ground cumin, oil and lemon juice. Refrigerate 30 minutes.
  2. Pour 1 cup boiling water over the couscous and saffron. Stir and then stand 10 minutes.
  3. Fluff with a fork and then toss through the apricots, pistachio, tomatoes, mint and vinaigrette and mix well.
  4. 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.

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  © 2013 Alliance Group

  © 2013 Alliance Group