Lamb cutlets with dukkah crust and orange couscous

Name: Lamb cutlets with dukkah crust and orange couscous
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 oranges; ½ pomegranates; ½ bunch peppermint; 2 sprig peppermint; 330 g racks of lamb; 4 tbsp olive oil; 120 g couscous; 4 tbsp Dukkah (spice mix); ¾ tsp salt

main dish Lamb

Total: 30 min. | Active: 30 min.

lactose-free

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Ingredients

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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