Usuba
Spiced Lamb Cutlets with Couscous
Aromatic lamb cutlets with a spiced cinnamon-garlic crust, served on a bed of fluffy couscous with almonds, pomegranate, and fresh mint. This dish combines Eastern spices with tender meat and a light side dish.
- Total
- 20 min
- Standard serving
- 1,167.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Mix 6 garlic cloves, 4 teaspoons of ground cinnamon, 2 teaspoons of spices, 4 tablespoons of olive oil, and juice of 1 lemon. Grind until it reaches a paste consistency. Coat 12 lamb chops on the bone with the marinade and leave for 2 hours or overnight.
- 2
Step 2
Place 500 g of couscous and 50 g of butter in a shallow bowl. Add 500 ml of boiling water and 2 teaspoons of salt. Cover and leave until the liquid is completely absorbed.
- 3
Step 3
Cut 1 pomegranate in half and remove the seeds.
- 4
Step 4
Add 100 g of roasted almonds, a pinch of ground coriander, pomegranate seeds, and fresh mint to taste to the couscous. Mix well.
- 5
Step 5
Grill the lamb cutlets for 4 minutes on each side.
- 6
Step 6
Spread the couscous on a plate and arrange the cooked cutlets around it.
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