Lamb cutlets with beetroot couscous
450 g, coarsely chopped
1 individual, thinly sliced
⅓ cup(s), chopped
2 tbs, finely chopped
¼ cup(s), (60ml)
Reduced fat feta cheese
70 g, crumbled
French trimmed lamb cutlet(s) or rack(s)
480 g, (Buy 12x50g), fat trimmed
2 cup(s), (60g), leaves to serve
- Process beetroot in a food processor until finely chopped (it should resemble grains of rice). Transfer to a large bowl. Add shallot, mint, walnuts, juice, vinegar and half the oil and toss to combine. Season with salt and pepper. Sprinkle with feta.
- Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 2 minutes before serving with beetroot couscous and rocket leaves.