10 minutes
15 minutes
Serves 2
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Couscous coated Cutlets of Lamb with Pea, Bean and Asparagus Salad
Summer flavours at their best – sweet Scotch lamb cutlets with new season tender vegetables and fresh mint.
Ingredients
Cooking Method
-
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.
1 -
Dip the cutlets into the egg and then the couscous, pressing firmly to coat.
2 -
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.
3 -
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.
4 -
If you can't get cutlets of lamb, choose neck fillet, cutting into diagonal slices, coated and cooked for much the same time
5
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Serving Suggestion
Great accompanied with Tzatziki or yoghurt mixed with a little mint jelly
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