• 8- 12 Lamb Cutlets
  • 1 Tbs preserved lemon rind finely chopped
  • 4-6 Tbs Zaatar
  • 2-4 Tbs coriander root
  • Pepper
  • Oil
  • 1 1/2 cup of Cous Cous
  • 700mls Chicken Stock (Boiling)
  • Juice of 1 lemon
  • 1 tbs Orange rind
  • Juice of 1 lime
  • 1/2 Tbs preserved lemon rind
  • 1 Tbs butter
  • 1/2 cucumber (cut into strips)
  • 1 cup parsely
  • 1/2 cup of mint
  • Seeds of 1 pomegranite
  • Lemon to serve

Moroccan Lamb with Couscous

 Simplicity with a healthy recipe designed for that busy week

 

Wooden Spoon Rating:

 1 spoons_small

 

 Moroccan Lamb

 

 

 

 


 

 

 

 

 

 

 


1.
Trim the fat from the lamb cutlets- no need to go crazy and removed every trace of white. Then press each cutlet into the zaatar.
2. Sprinkle both pepper and preserved lemon onto the lamb then brush each cutlet with a small amount of oil
3. Cook the lamb on high heat for about 1-2 mins per side. The lamb will look raw in the middle, although with 10 mins resting time it will continue to cook whilst also allowing the juice to reabsorb throughout the lamb (This is a very important step)

 

medium rare


4. Add the boiling stock, lemon, lime and orange rind to the couscous. Cover with glad wrap for 2 mins.
5. Once the couscous is cooked add the butter and rake the couscous to separate the grains
6. Add the remainder of the ingredients to the couscous to combine.
 

Voilà.a simple and healthy midweek dinner

 

Tips:

- Zaatar can be found in some Coles and Wollies. It can be made very easily from thyme, sumac, sesame seeds, marjoram, oregano and salt.

- Preserved lemons can be purchased from specialty spice and health food shops but if not able to obtain substitute for normal lemon rind. Click HERE for a recipe for preserved lemons.
- To de-seed a pomegranate can be done in many ways, i choose to do it in the sink and squeeze the sides then removed the seeds with a spoon.
- Lamb could also be substituted for chicken.

 

 zaat

 

 

Adapted (although change dramatically)  from Donna Hay Fast Fresh and Simple.

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