Grilled Lamb Cutlets with Spiced Couscous and Rose Water Yoghurt

Cook Time 35 minutes

Servings 4

Ingredients

1pkt San Remo Couscous
4 tbsp olive oil
1 tbsp mustard seeds
2 tbsp cumin seeds
1 tbsp fennel seeds
½ white onion, peeled & diced
4 vine ripened tomatoes, diced
1 tbsp fresh red chilli, chopped
1 tbsp garlic, crushed
2 tbsp garam masala
2 cup chicken stock
½ cup fresh chopped coriander
12 lamb cutlets, frenched
Salt and cracked black pepper

100g greek style yoghurt
3 tbsp rose water
1pnt Baby celery leaves (micro herbs)

Method

Place the couscous and 1 tbsp of olive oil into a bowl. Heat the chicken stock and add the chicken stock to the bowl and stir 3 times. Cover the bowl with cling wrap and set aside.

Whilst the couscous is cooking, heat a pan over medium heat and add the remaining olive oil (approx. 3 tbsps) once hot, add mustard seeds, cumin seeds and fennel seeds. Stir seeds constantly so they don’t burn, cook for 1-2 minutes or until seeds start popping. Once they begin to pop add onion, tomato, chilli, garlic and garam masala, sauté for a further 3- 5 minutes.

Remove from the heat and allow to cool slightly. Fold through the spice mix into the couscous using a folk.

Meanwhile heat a griddle pan or barbeque. Season lamb with salt and pepper and a little olive oil. Place lamb on pan and cook on each side for 3-5 minutes.

Once cutlets are cooked, place 3 cutlets to each plate along with a portion of spiced couscous. Finish with some yoghurt over the top and baby celery leaves.

To Make the Rose Water Yoghurt:
Mix the yoghurt and rose water together.  Season with a good amount of cracked black pepper and set aside.