Lamb is one of my favourite types of meat and lamb cutlets is the perfect vessel for it. Easy to eat, quick to cook and always so tender and sweet. I decided to pair the cutlets with a cous cous salad and roasted pumpkin (because that’s the only vegetable I had left in the fridge).
This was a quick and easy mid-week meal that involved a bit of chopping and putting together while the grill pan and oven did the rest. I was also trying to prove to Richard that a meal with meat didn’t have just tobe served with potato and with a challenge of “I don’t really like cous cous”.
6 lamb cutlets
200g pumpkin, diced
3/4 cup cous cous
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh coriander
2 tablespoons walnuts, chopped
1 orange, segmented
1/2 spring onion, finely sliced
Pre-heat the oven to 200C. Dice the pumpkin, season with salt and pepper and toss in olive oil. Roast for 30 minutes or until the edges start going brown.
Chop up the herbs, walnuts, slice the spring onion and segment the orange and put into a bowl together.
Season both sides of the lamb cutlets with salt, pepper and oil and grill in either a pan or grill-pan over a medium-high heat for around 4-6 minutes per side depending on how well you like them cooked.
While the lamb is cooking pour 3/4 cup of water into a saucepan with a splash of oil and bring to the boil with a lid on. Once boiling throw the cous cous in, stir it into the water, remove the saucepan from the heat and leave for 3 minutes covered. After 3 minutes remove the lid and fluff up with a fork. Mix it in with the chopped herb mixture.
Serve with the pumpkin and lamb cutlets over the cous cous.
Verdict from Richard: I really liked that cous cous. Success!