Sunday, April 5, 2009

Moroccan lamb cutlets recipe

Ingredients (serves 4)
  • 12 Frenched lamb cutlets
  • 1 tbs Masterfoods Moroccan seasoning mild
  • 1 cup (190g) San Remo couscous
  • 1 1/2 cups (230g) frozen Birds Eye minted baby peas
  • 2 tsp vegetable stock powder
  • 1 lemon, rind finely grated
Preparation
  • Sprinkle the lamb generously with Moroccan seasoning. Cover and set aside for 15 minutes. Spray a non-stick frying pan with oil and heat over a medium-high heat. Add the lamb cutlets and cook for 2-3 minutes each side or until cooked through.
  • Meanwhile place the couscous, peas and stock powder in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and stand for 10 minutes. Use a fork to separate grains. Stir in the lemon rind.
  • Serve the lamb cutlets with couscous.
Notes & tips
Lemons should be firm, heavy for their size and have thin, smooth skin. When ripe they should have a pleasant fragrance.

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