Recipes by Barbara Northwood

Moroccan lamb cutlets with couscous

Nov 14 02:10pm

Serves
Serves 6

Ingredients

1/2 cup olive oil
1 small red onion, chopped
2 cloves garlic, chopped
1 tblsp chopped ginger
2 tsps ground cumin
1 tsp ground cayenne pepper
2 tblsps honey
2 strips lime rind
2 tblsps lime juice
18 lamb cutlets
1 tub plain yogurt
Couscous
1 1/3 cups instant couscous
1/3 cup chopped dried apricots
2/3 cup boiling water
Salt and pepper, to taste
1/2 cup shelled pistachio nuts, chopped
1/4 cup roughly chopped coriander
1/4 cup roughly chopped mint
2 tblsps lime juice
2 tblsps olive oil

Method
1 Blend the oil, onion, garlic, ginger, cumin, cayenne pepper, honey, lime rind and lime juice in a blender until smooth. Place lamb in a large baking dish. Add marinade and toss to combine. Refrigerate until ready to cook.
2 Heat the barbecue hotplate to high. Cook lamb for 3 minutes on each side for rare, or until cooked the way you like it.
3 To make the couscous, rinse couscous in a strainer and transfer to a large bowl. Stand, stirring occasionally with a fork to separate the grains, for 10 minutes. Stir in apricots, water, and salt and pepper. Cover and stand, stirring occasionally, until cool. Stir in nuts, coriander, mint, lime juice and oil.
4 Serve lamb with couscous and yogurt.