- Temps de préparation: 17 minutes
Lamb cutlets with spices 17 minutes with couscous salad
Ingredients
Instructions
- 8 French lamb chops
- 1 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- 1 red onion, halved, thinly sliced
- 1 red bell pepper, seeded, thinly sliced
- 1 yellow bell pepper, seeded, thinly sliced
- 1 lemon, finely grated zest, halved
- 150 g (3/4 cup) couscous
- 185 ml (3/4 cup) boiling water
- 1 bunch fresh coriander, top leaves torn off
- 400 g canned chickpeas, rinsed, drained
- 90 g (1/3 cup) Greek yogurt
- 2 teaspoons of harissa paste
- Sprinkle the lamb with cumin. Season. Heat 11 ⁄2 tablespoons of oil in a large nonstick skillet over high heat. Add onion and bell pepper. Season. Cook, stirring occasionally, for 5 minutes. Push the pepper mixture to the side. Add the lamb. Cook, turning lamb and stirring in pepper mixture, for 5 minutes or until lamb is done to your liking and pepper mixture has softened. Remove from fire. Squeeze more than half a lemon.
- Meanwhile, put the couscous and lemon zest in a heatproof bowl. Add boiling water and remaining oil. Cover with a plate. Let stand 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Add the cilantro, reserving a few sprigs, and the chickpeas. Squeeze the remaining lemon half. Season. Stir to combine.Put the yogurt in a serving bowl. Whirlwind through harissa. Serve with lamb, pepper mixture and couscous, garnished with reserved cilantro.
Lamb cutlets with spices 17 minutes with couscous salad
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