Usuba
Grilled Lamb Cutlets with Lemon Couscous
Tender lamb cutlets coated in cumin and pepper, marinated in olive oil with garlic and soy sauce. Served with aromatic couscous seasoned with lemon zest. You can add sautéed vegetables or dried berries to the couscous.
- Total
- 30 min
- Standard serving
- 176.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Pour the ground cumin and ground black pepper onto a plate. Coat the lamb cutlets on both sides, pressing lightly so that the spices adhere well.
- 2
Step 2
Mix olive oil, soy sauce, and minced garlic. Place the cutlets in the marinade, refrigerate for 20 minutes, turning the meat once.
- 3
Step 3
Heat the grill.
- 4
Step 4
Bring 375 ml of water to a boil, add 1 tablespoon of olive oil, couscous and lemon zest. Remove from heat, cover with a lid and let sit for 5 minutes. Stir before serving.
- 5
Step 5
Shake off excess marinade from the cutlets and place on the grill. Cook for 1–2 minutes on each side or until done.
- 6
Step 6
Serve hot lamb cutlets on a bed of lemon couscous.
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