Dukkah lamb with lemon couscous
Ingredients Method 1.Coat lamb cutlets with dukkah, pressing down well with fingers to coat both sides. Set aside for 5 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 8 lamb cutlets, trimmed
- 1/4 cup (35g) dukkah
- 1 cup (200g) couscous
- 1 lemon, rind grated, juiced
- 2 tablespoons oil
- 3 green onions (shallots), finely chopped
- 1 tablespoon moroccan seasoning mix
- 1/4 cup chopped coriander leaves
- lemon wedges, to serve
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