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| Moroccan Lamb Cutlets
(M) 2 lamb racks, each with 8 cutlets, well trimmed of fat and silverskin if wished Salt, pepper and ground cumin to season 1 Tbsp each oil and lemon juice Tomato and Couscous Salad 1 cup couscous Few threads of saffron, (optional) � cup diced plump apricots � cup shelled pistachio nuts, roughly chopped 3 large tomatoes, blanched, peeled and diced 1/4 cup chopped mint leaves � cup vinaigrette Garnish Olives, mint leaves, olive oil Cut the lamb racks into cutlets. Season with the salt, pepper, ground cumin, oil and lemon juice. Refrigerate 30 minutes. Pour 1 cup boiling water over the couscous and saffron. Stir and then stand 10 minutes. Fluff with a fork and then toss through the apricots, pistachio, tomatoes, mint and vinaigrette and mix well. Pan fry or grill the cutlets for about 2-3 minutes either side until done. Serve cutlets with the couscous salad garnished with olives, mint leaves and drizzled with olive oil. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@.... |