Crumbed lamb cutlets with orange, couscous and spinach salad

Give your crumbed cutlets a Middle Eastern nudge by blending your breadcrumbs with paprika and cardamom. Teamed with couscous and orange, you'll have something healthy, delicious and just a little bit different from the usual chops and veg.
Crumbed lamb cutlets with orange, couscous and spinach salad



1.Combine breadcrumbs and spices in small shallow bowl.
2.Coat lamb in flour; shake off excess. Dip in egg, then in crumb mixture to coat.
3.Heat oil in large frying pan; shallow-fry lamb, in batches, until cooked as desired. Drain on absorbent paper.
4.Meanwhile, combine couscous with the water in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
5.Segment oranges over small bowl; reserve ¼ cup juice.
6.Stir orange segments, reserved juice and remaining ingredients through couscous; season to taste.
7.Serve cutlets with salad.

If blood oranges are in season, you can use them in place of regular oranges ­ they have a gorgeous salmon-coloured pulp and a slightly sweeter flavour than regular oranges.


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