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Moroccan Lamb Cutlets on Olive Couscous Salad

High Iron Lamb Cutlets with Delicious Side Salad

4 - 5

Serves

20 mins

Prep Time

10 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Create this sensational couscous salad by rubbing couscous with finely chopped, meaty black olives and fresh, gutsy marjoram. The couscous remains light and fluffy - making a perfect base for the ras-el-hanout-spiced lamb cutlets

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High Iron

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Lamb,

Under 30 Minutes,

Easy,

Lunch,

Dinner,

Ingredients

Lamb

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10-12, frenched Quality Mark lamb cutlets

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2 tbsp ras-el-hanout

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1 tbsp, finely chopped fresh thyme

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2 tsp garlic paste

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1/2 cup olive oil

Olive and couscous salad

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3 cups couscous

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2 oranges

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20-24, stone removed black olives

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1/2 cup, finely chopped parsley

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1/4-1/2 cup, chopped apricot

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1 tsp honey

Ras-el-hanout

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1 tsp cardamom

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1 tsp cinnamon

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1 tsp ground cumin

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1 tsp ground coriander

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1 tsp salt

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2 tsps paprika

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1/2 tsp allspice

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1/2 tsp black pepper

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1/4 tsp cayenne pepper

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1/2 tsp caster sugar

Method

To Marinade Lamb

To Prepare Salad

To Assemble

Ras-el-hanout

1

In a sealable bag put the lamb cutlets, ras-el-hanout, thyme, garlic and half the oil.

2

Seal the bag and massage well.

3

Set aside to marinade while preparing the salad.

More info

Nutrition Information per Serving (302g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1639 (391)kJ

Protein

24.8g

Total Fat

18.6g

Saturated Fat

4.9g

Carbs

28.8g

Sugars

8.9g

Sodium

87.2mg

Iron*

3.2mg

* Percentage of recommended daily intake (Aust/NZ)

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