Crumbed lamb cutlets with orange and couscous salad

The sweet yet slightly tart taste from the orange cuts through the richness of the lamb and brings all the flavours in this dish together.

INGREDIENTS

• ¼ cup flour
• 1 egg, beaten
• ⅔ cup breadcrumbs
• 2 Tbsp. za’atar spice
• 2 tsp. chopped thyme
• 12 french-trimmed lamb cutlets
• ½ cup couscous
• ½ cup boiling water
• 1 cup pitted kalamata olives
• 100 grams feta, crumbled
• 125 grams baby spinach leaves
• 1 red onion, cut into thin wedges
• 2 oranges, peeled and sliced
• ⅓ cup olive oil
• 2 Tbsp. white wine vinegar

METHOD

PLACE flour and egg in two separate bowls. In a third, mix together the breadcrumbs, za’atar spice and thyme. Coat cutlets in flour, dip in egg, then coat in the breadcrumb mix.

HEAT some oil in a pan over medium heat. Fry cutlets in batches, cooking for 2-3 minutes on each side until golden and cooked through. Remove cutlets and drain on a paper towel.

MIX couscous and boiling water in a bowl and cover for 5 minutes until soft and fluffy. Add olives, feta, spinach and onion and toss to combine. Top with orange slices and drizzle with olive oil.

TIP: Couscous is a great grain to carry the wonderful Middle Eastern flavours of this dish but you could use barley, brown rice or small pasta shells too.

HANDS-ON TIME: 50mins | TOTAL TIME: 35 mins | SERVES: 4

ALSO SEE CHICKEN & BROCCOLI PIE RECIPE 

Chicken & broccoli pie