• 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.


    • 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


    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


    Chicken & broccoli pie