Couscous coated Cutlets of Lamb with Pea, Bean and Asparagus Salad
6-8 Scotch Lamb cutlets, French trimmed
50 g (1.75oz) couscous
1 small egg, beaten
100g (3.5oz) fresh peas
100 g (3.5oz) fine green beans, trimmed
100 g (3.5oz) asparagus spears
2 spring onions, sliced
A handful of fresh mint leaves, roughly torn
Zest and juice of 1 lemon or lime
1 tbsp olive oil
Salt and freshly ground black pepper
- Mix the couscous, lemon or lime zest together in a shallow bowl. Pour over 100ml (3.5 fl oz) boiling water, cover and leave for 5 minutes or so until the liquid is absorbed. Season with a little salt and pepper. Fluff up the couscous with a fork.
- Dip the cutlets into the egg and then the couscous, pressing firmly to coat.
- Meanwhile cook the beans in boiling water for 2 minutes, add the peas and asparagus and cook for 3 minutes more or until just tender. Drain, refresh by running under cold water then drain thoroughly. Tip into a bowl, mixing in the spring onion, mint leaves and lemon or lime juice. Season with black pepper.
- Heat the oil in a frying pan and cook the cutlets over a medium heat for 3-4 minutes on each side. The couscous will become golden and crunchy. Drain on paper towel and enjoy with the minted vegetable salad.
- If you can’t get cutlets of lamb, choose neck fillet, cutting into diagonal slices, coated and cooked for much the same time
Summer flavours at their best – sweet Scotch lamb cutlets with new season tender vegetables and fresh mint. Great accompanied with Tzatziki or yoghurt mixed with a little mint jelly