for 2 person

Cutlets

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

Couscous

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
2 sprig	peppermint

How it's done

Cutlets

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.

Couscous

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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