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Photo of Lamb cutlets with beetroot couscous by WW

Lamb cutlets with beetroot couscous

PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Beetroot couscous mixed with mint, walnuts and orange juice served with lamb cutlets.



450 g, coarsely chopped

Green shallot(s)

1 individual, thinly sliced

Fresh mint

cup(s), chopped


2 tbs, finely chopped

No added sugar orange juice

¼ cup(s), (60ml)

Balsamic vinegar

3 tsp

Olive oil

2 tsp

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


  1. 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.
  2. 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.


TIPS: You will need about 2 beetroots for this recipe. Wear plastic gloves when peeling and cutting beetroot to avoid staining your hands. Store beetroot couscous in an airtight container in the fridge for up to 3 days. Store lamb in a separate container. Reheat lamb in the microwave or enjoy cold.