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Photo of Cumin-spiced lamb cutlets with radish and cucumber raita by WW

Cumin-spiced lamb cutlets with radish and cucumber raita

14
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Our cumin-spiced lamb tastes perfect served with yogurty raita and a side of fluffy couscous.

Ingredients

White radish

2 individual, finely chopped

Lebanese cucumber

1 medium, deseeded, finely chopped

Lemon juice

1 tbs

Plain or natural yoghurt, low-fat, no added sugar

140 g

Rocket

3 cup(s), (90g)

Cherry tomatoes

100 g, halved

Semi-dried tomatoes

50 g

Green capsicum

1 small, thinly sliced

Pumpkin seeds (pepitas)

1½ tbs, (25g)

99% fat-free French dressing

1 tbs

Lamb Frenched cutlet or rack, raw

380 g, fat trimmed (8x50g)

Ground cumin

2 tsp, 1 tsp cumin seeds

Dry couscous

1 cup(s), (185g)

Instructions

  1. Place radish, cucumber, juice and yogurt in a small bowl. Season with salt and pepper. Stir to combine. Set raita aside.
  2. Place salad leaves, fresh and semi-dried tomatoes, capsicum, pepitas and dressing in a large bowl. Toss to combine.
  3. Place lamb on a plate and lightly spray with oil. Sprinkle both sides of lamb with ground cumin. Sprinkle one side with cumin seeds.
  4. Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking.
  5. Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes or until liquid is absorbed. Season with salt and freshly ground black pepper. Scrape with a fork to separate grains. Serve lamb with couscous, salad and raita.

Notes

To toast pepitas, preheat a flat chargrill, barbecue plate or small non-stick frying pan over medium-high heat. Cook pepitas, stirring, for 2 minutes or until toasted.

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