MIDDLE EASTERN LAMB CUTLETS WITH POMEGRANATE AND ROSE COUSCOUS | SA Garden and Home
Serve this rose-inspired menu at your next summer soirée. These Middle Eastern lamb cutlets are perfect for impressing guests.
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.gardenandhome.co.za.
Ingredients
- 60ml olive oil
- 3 cloves roasted garlic*, mashed with a fork
- juice and zest of 1 orange
- 5ml smoked paprika
- 8–12 lamb cutlets, trimmed
- 45ml dukkah
- 30ml mint leaves, chopped
- salt and milled black pepper, to taste
- 250g wholewheat couscous
- 10–15ml harissa paste
- 30g sultanas
- 300ml chicken or vegetable stock, boiling hot
- 45ml olive oil
- 1 red onion, thinly sliced
- 80ml pomegranate rubies
- 30ml dried rose petals, crumbled (optional)
- 15ml rosewater
- 15ml balsamic vinegar
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