Spicy lamb cutlets with giant cous cous

Perfect for a special dinner for 2

4/6 lamb cutlets, very well trimmed


1 teaspoon ground cumin

½ teaspoon turmeric

pinch of chilli flakes

1/2 cloves garlic, chopped

1 tablespoon olive oil

sea salt and black pepper

Cous cous

1 Tablespoon olive oil

1 small onion, chopped

1 red chilli, chopped

100g giant cous cous

300ml stock or water

handful baby spinach

Place the lamb cutlets in a shallow dish, mix all the marinade ingredients together and

coat the lamb, store in the fridge until 30 minutes before cooking. To cook the cous cous

heat a saucepan with the olive oil, sauté the onion and chilli together, add the cous cous

and seasoning, stir in the stock or water, simmer gently until just cooked, add more water

if necessary, keep warm, stir in the spinach just before serving. Pan fry the cutlets 2/3 minutes

each side. Serve with the cous cous and a bowl of Greek style yogurt flavoured with saffron,

olive oil and a little chopped mint if available. This recipe is adapted from the

Georgina O’Sullivan cookbook, if you’d like to order a copy 15euro inc. P&P. email