Perfect for a special dinner for 2
4/6 lamb cutlets, very well trimmed
Marinade
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