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Cumin-spiced lamb cutlets with radish and cucumber raita

Name: Cumin-spiced lamb cutlets with radish and cucumber raita
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 individual White radish finely chopped; 1 medium Lebanese cucumber deseeded, finely chopped; 1 tbs Lemon juice; 140 g Plain or natural yoghurt, low-fat, no added sugar; 3 cup(s) Rocket (90g); 100 g Cherry tomatoes halved; 50 g Semi-dried tomatoes; 1 small Green capsicum thinly sliced; 1.5 tbs Pumpkin seeds (pepitas) (25g); 1 tbs 99% fat-free French dressing; 380 g Lamb Frenched cutlet or rack, raw fat trimmed (8x50g); 2 tsp Ground cumin 1 tsp cumin seeds; 1 cup(s) Dry couscous (185g)

Points®

Total Time

30 min

Prep

20 min

Cook

10 min

Serves

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

Place radish, cucumber, juice and yogurt in a small bowl. Season with salt and pepper. Stir to combine. Set raita aside.
Place salad leaves, fresh and semi-dried tomatoes, capsicum, pepitas and dressing in a large bowl. Toss to combine.
Place lamb on a plate and lightly spray with oil. Sprinkle both sides of lamb with ground cumin. Sprinkle one side with cumin seeds.
Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking.
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.

**Join from $20/month*!**

Cumin-spiced lamb cutlets with radish and cucumber raita

Ingredients

Instructions

Notes

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