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

Cumin-spiced lamb cutlets with radish and cucumber raita

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
Our cumin-spiced lamb tastes perfect served with yogurty raita and a side of fluffy couscous.



2 individual, finely chopped

lebanese cucumber

1 medium, deseeded, finely chopped

lemon juice

1 tbs

low-fat natural yoghurt

140 g


3 cup(s), (90g)

cherry tomato

100 g, halved

semi-dried tomatoes

50 g

green capsicum

1 small, thinly sliced

pumpkin seeds

1½ tbs, (25g)

reduced-fat French dressing

1 tbs

French trimmed lamb cutlet(s) or rack(s)

380 g, fat trimmed (8x50g)

ground cumin

2 tsp, 1 tsp cumin seeds

dry couscous

1 cup(s), (185g)


  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.


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.

Start eating better than ever!