Lamb Cutlets with Couscous Salad and Mint Pea Puré
Lamb Cutlets with Couscous Salad and Mint Pea Puré
Preparation time:
1 hour
Cooking time:
30 minutes


  • 8 lamb cutlets


  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 3 tbs finely chopped rosemary
  • 80ml Worcestershire sauce
  • 1 tbs olive oil
  • 2 tsp apple cider vinegar


  • 125ml brewed peppermint tea
  • 2 tbs currants
  • 160ml vegetable stock
  • 140g couscous
  • 2 tbs chopped roasted cashews
  • 2 tbs chopped roasted slivered almonds
  • 2 tbs chopped roasted pistachios
  • seeds of ½ pomegranate
  • ½ bunch parsley leaves, chopped
  • 2 green spring onions, finely chopped
  • 3 tbs olive oil
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon


  • 500g frozen peas
  • ½ cup mint leaves
  • 25g butter
  1. Method
  2. Notes

  1. To make marinade, pound garlic cloves and salt with a mortar and pestle to a fine paste. Add remaining ingredients and mix to combine.
  2. Transfer to a large bowl. Add lamb and toss to coat. Refrigerate until required.
  3. To make couscous salad, combine tea and currants in a bowl and set aside to steep for 10 minutes. Drain and discard tea.
  4. Bring stock to a boil. Remove from heat. Stir in couscous. Stand, covered, for 5 minutes. Fluff and separate grains with a fork. Transfer to a large bowl. Stir through remaining ingredients.
  5. To make minted pea puré, cook peas in a saucepan of boiling salted water until tender, adding mint for last 1 minute. Drain. Blend until smooth. Add butter and season. Blend to combine.
  6. Heat a chargrill pan over medium-high heat. Cook lamb, for about 2 minutes on each side or until cooked as desired. Transfer to a warm plate, lightly covered with foil, to rest for 5 minutes.
  7. Serve lamb with couscous and pea puré.

This recipe has not been tested.