Lamb cutlets with dukkah crust and orange couscous

Lamb cutlets with dukkah crust and orange couscous

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 751 kcal
, Fat: 39 g
, Carbohydrate: 59 g
, Protein: 39 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 tbsp Fine Food Dukkah
330 g Fine Food Rack of Irish Lamb, cut into in 6 cutlets
2 tbsp olive oil


120 g couscous
¾ tsp salt
2 dl water, boiling
1 orange, peel off all the zest around the fruit; cut out the pulp situated between the white membrane
½ pomegranate, seeds removed
½ bunch peppermint, finely chopped
2 tbsp Fine Food Olio oliva extra vergine Bosana
2 sprigs peppermint
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How it's done

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Place the dukkah in a deep plate and turn the cutlets in it, pressing the dukkah in well. Heat olive oil in frying pan. Fry the cutlets portion-by-portion for approx. 2 mins. on each side and cover to keep warm.


Place the couscous and salt in a bowl. Pour boiling water over the couscous. Cover and leave to stand for approx. 10 mins. Loosen up the couscous with a fork and mix the orange slivers, pomegranate seeds, peppermint and olive oil into it. Serve the couscous out onto plates, arrange the lamb cutlets on it and garnish with peppermint.

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