Lamb cutlets with beetroot couscous
13
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Beetroot couscous mixed with mint, walnuts and orange juice served with lamb cutlets.
Ingredients
Beetroot
450 g, coarsely chopped
Green shallot(s)
1 individual, thinly sliced
Fresh mint
⅓ cup(s), chopped
Walnuts
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
Lamb Frenched cutlet or rack, raw
480 g, (Buy 12x50g), fat trimmed
Rocket
2 cup(s), (60g), leaves to serve
Instructions
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.
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