Cumin-spiced lamb cutlets with radish and cucumber raita
14
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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