Tonight I cooked up these tasty lamb cutlets from a recent Delicious Magazine - very very good
Moroccan Lamb Cutlets with Couscous salad & Tahini Dressing
2 x French Trimmed Racks of Lamb (6 cutlets each)
1/2 cup (140g) Greek style Yoghurt
1 garlic clove, finely chopped
1 tspn ground cumin
1 tspn ground coriander
1 tspn sweet paprika
1/2 bunch coriander leaves, chopped
Zest & juice of 1 lemon
Salad
1 3/4 cups (350g) couscous
2 tspn ground tumeric
1 small red onion
1 lebanese cucumber roughly chopped
1 ripe vine ripened tomato roughly chopped
1/2 bunch coriander roughly chopped
1/2 mint, leaves chopped
1/4 cup currants
1/4 cup toasted pine=nuts
1 tsp ground cinamon
1/3 cup olive oil
Zest & juice of 1 lemon
Tahini Dressing
1 cup Greek style yoghut
1/4 cup tahini paste
1 garlic clove, finely chopped
Zest & juice of 1 lemon
2 tbsn honey (Oops just realised I forgot this!)
Combine lamb with remaining ingredients, rub into lamb, cover & marinate in fridge overnight.
Salad - Place couscous in a large bowl & pour over 2 cups of boiling water, cover & set aside for 5-10 minutes, then fluff with a fork, add remaining ingredients & season with salt & pepper
Whisk all dressing ingredients together, season to taste
Grill the lamb racks & serve with salad & dressing
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