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Lamb Cutlets with Couscous Salad |
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| Serves 4 |
Prep 20 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
2 courgettes, cut into 5mm slices
2 mixed peppers, deseeded and cut into wedges
1 large red onion, peeled and cut into wedges
250g cherry tomatoes
1 tsp dried thyme
3 tbsp olive oil
175g of bulgar wheat or couscous
8 lean lamb cutlets, trimmed of excess fat
1 tsp zaatar seasoning
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For the dressing
2 tbsp olive oil
2 tbsp tahini
2 tsp zaatar seasoning
juice of 1 lemon
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Preheat oven to 220C/Fan:
200C/ Gas 7. In a large shallow roasting tin,
toss courgettes, peppers, onion, tomatoes and thyme in 2
tbsp of the oil. Season and roast for 25mins (tossing
midway through), until vegetables are tender and beginning
to char.
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Meanwhile, in a large pan, add
1.1 litre of water and bring to the boil. Add the bulgar,
cover and simmer 15 mins. Drain and leave to steam dry for
a few minutes. If using couscous, make up according to
packet instructions and fluff up after draining.
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In a large bowl, mix the
dressing ingredients. Add cooked veg (keep the tin for
later) and bulgar wheat or couscous. Mix and check
seasoning. Set aside.
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Brush lamb with remaining 1
tbsp oil and sprinkle over zaatar. Arrange in previously
used tin and roast in the oven for 4 - 8 min each side,
depending on how well done you like your lamb. Serve with
the bulgar or couscous salad.
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DAILY
DINNERS 
