The sweet yet slightly tart taste from the orange cuts through the richness of the lamb and brings all the flavours in this dish together.
INGREDIENTS
- ¼ cup flour
- 1 egg, beaten
- ⅔ cup breadcrumbs
- 2 Tbsp. za’atar spice
- 2 tsp. chopped thyme
- 12 french-trimmed lamb cutlets
- ½ cup couscous
- ½ cup boiling water
- 1 cup pitted kalamata olives
- 100 grams feta, crumbled
- 125 grams baby spinach leaves
- 1 red onion, cut into thin wedges
- 2 oranges, peeled and sliced
- ⅓ cup olive oil
- 2 Tbsp. white wine vinegar
METHOD
PLACE flour and egg in two separate bowls. In a third, mix together the breadcrumbs, za’atar spice and thyme. Coat cutlets in flour, dip in egg, then coat in the breadcrumb mix.
HEAT some oil in a pan over medium heat. Fry cutlets in batches, cooking for 2-3 minutes on each side until golden and cooked through. Remove cutlets and drain on a paper towel.
MIX couscous and boiling water in a bowl and cover for 5 minutes until soft and fluffy. Add olives, feta, spinach and onion and toss to combine. Top with orange slices and drizzle with olive oil.
TIP: Couscous is a great grain to carry the wonderful Middle Eastern flavours of this dish but you could use barley, brown rice or small pasta shells too.
HANDS-ON TIME: 50mins | TOTAL TIME: 35 mins | SERVES: 4
ALSO SEE CHICKEN & BROCCOLI PIE RECIPE
