Crumbed lamb cutlets with orange and couscous salad, anyone?
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. Golden, crisp-edged lamb cutlets meet bright citrus and fluffy couscous in this effortless yet elegant dish. The lamb is lightly crumbed for a satisfying crunch that gives way to tender, juicy meat, while the orange and couscous salad brings a welcome burst of freshness with sweet citrus notes and delicate grains.
It’s the kind of recipe that feels special enough for a relaxed weekend lunch, yet simple enough to pull together on a busy evening.
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.Crumbed lamb cutlets with orange and couscous salad
Ingredients
Instructions
ALSO SEE: Mediterranean leg of lamb
