Wednesday, October 04, 2006
Lamb Cutlet with Couscous 煎小羊扒配北非小麥飯
Category: Entree, One-Dish Meal
Portion: Serves 2
4 lamb cutlets of 1 rack of lamb cut into 8 slices
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 red onion, finely sliced
1 tsp dried thyme
1 pinch red chili flakes
1 tub hummus
3/4 cup couscous
2 tbsp dried parsley
2 ripe tomatoes, finely chopped
2 tbsp extra-virgin olive oil
juice of one lemon
Put lamb cutlets on a dish in one layer. Mix ground cumin, salt and pepper in a small bowl. Sprinkle spice mixture on both sides of lamb cutlets.
Put couscous and dried parsley in a large bowl. Add boiling water until just covered. Set aside.
Heat frying pan over high heat. Add a little oil, and place lamb cutlets in pan. When the cutlets have browned on one side, flip them, and add onion, thyme and chili to pan.
When lamb cutlets are cooked through, remove them from the pan. Add 1/2 of water to pan to deglaze. Cook until the water is reduced to 1/3, and onions are cooked through. Remove from heat and set aside.
The couscous should be done by now. Mix in chopped tomatoes, olive oil and lemon juice. Season with salt and pepper if necessary.
To serve, place couscous on plate, top with lamb cutlets and onions, followed by a big spoon of hummus.
Buy lamb from New Zealand if you do not like the lamby flavour of lamb.