Iron Chef Shellie
 

Lamb Cutlets with Spicy Tomato Couscous

Here's another awesome dish for you to try. Easy, tasty and looks fancy.... and if you don't take the seeds out of your chilli... extra spicy!

@ironchefshellie

When you cook this at home please tag me too - I love to see when other people give my recipes a go!

Recipes

Lamb Cutlets with Spicy Tomato Couscous
July 15, 2012
Recipes

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Lamb Cutlets with Spicy Tomato Couscous

Here’s another awesome dish for you to try. Easy, tasty and looks fancy…. and if you don’t take the seeds out of your chilli… extra spicy!

There was no need for the extra chilli in this case, and perhaps if I served it with the yoghurt he would have eaten more, but I was fresh out of yoghurt. Plus, a little chilli is good for the immune and metabolic system πŸ˜‰

I bought Salt Bush Lamb cutlets from Gary’s Meats at the Prahran Market as I heard they were great. And for $3.60 PER CHOP I hoped my money was well spent. They are ‘naturally seasoned’ thanks to the environment they live in, and live in a less stressful environment. They were nicely trimmed and tasted good, but personally I don’t think I’d be paying that much again for something I couldn’t really taste a difference in. Grass fed vs grain fed beef is a different story all together though.

Lamb Cutlets with Spicy Tomato Couscous
Donna Hay

2 tablespoons olive oil
1 red onion, thinly sliced
2 long red chillies, chopped
2 garlic cloves, crushed
1 x 400g can chopped tomatoes
3Β½ cups (875ml) chicken stock
sea salt and cracked black pepper
1 cup (200g) instant couscous
8 x 75g lamb cutlets, trimmed
ΒΌ cup mint leaves, store-bought caramelised onions, chopped red chilli and thick (natural) yoghurt, to serve

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion and chilli and cook, stirring for 2 minutes or until softened. Add the garlic and cook for a further 30 seconds. Add the tomato, stock, salt and pepper and simmer for 20 minutes. Add the cous cous, cover with a tight-fitting lid and remove from the heat. Set aside for 10 minutes.

2. Heat the remaining olive oil in a non-stick frying pan over high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Top the couscous with the lamb, mint, caramelised onion and chilli and serve with the yoghurt.

Serves 4.

Comments

16 comments on “Lamb Cutlets with Spicy Tomato Couscous
  1. Esz

    Lamb is sooo expensive as it is – for how much you get, which is like two small mouthfuls per chop. I don’t buy it very often at all!
    This dish still looks super yummy though πŸ™‚ Need to get on the cous-cous bandwagon I think!

    July 15, 2012 at 7:03 pm
  2. Cara @ Gourmet Chick

    I love lamb cutlets – as Esz said they are expensive but such a great treat and this looks like a great speedy meal to make

    July 15, 2012 at 8:23 pm
  3. April

    Clearly I won’t be wasting my money on lamb hehe πŸ™‚ Cous cous is so good at soaking up tasty juices and sauces though.

    July 15, 2012 at 9:25 pm
  4. leaf (the indolent cook)

    Bring on the chilli heat! That looks like a great winter dish – warm and delicious and easy to make.

    July 15, 2012 at 10:28 pm
  5. Food is our religion

    Interesting, never had lamb cutlers with couscous together before!

    July 15, 2012 at 10:28 pm
  6. Michelle

    lamb cutlets are the best! they are uber cheap and pack the same amount of deliciousness like any expensive cuts!

    July 16, 2012 at 12:12 am
  7. Kelly

    Wow! Such a gorgeous dish! I agree the lamb cutlets can get quite expensive. But nice treat! Perfect with couscous too. I personally never remove chili seeds because I like it really hot. πŸ™‚

    July 16, 2012 at 3:48 am
  8. Tina @ bitemeshowme

    Can’t believe each chop was only $3.60. That’s not even normal. Love the simple flavours you brought upon this dish Shellie – definitely very friendly for those at home πŸ™‚

    July 16, 2012 at 8:33 am
  9. Daisy@Nevertoosweet

    Great meal for dinner πŸ™‚ Unforunately I don’t eat lamb though πŸ™ wonder if we can use beef or another type of protein because I really like the tomato cous cous ~

    July 16, 2012 at 9:03 am
  10. Tania @ A Perfect Pantry

    Just perfect. Love what you do with the cous cous… a great match with the chops:)

    July 16, 2012 at 11:47 am
  11. CheezyK

    Oooooh YUM!! I might even be able to get my man to try cous cous again if I do this to it, cheers! πŸ˜€

    July 16, 2012 at 11:56 am
  12. Hannah

    I grew up eating lamb chops with mint sauce, but haven’t had them in so long! Lovely colours here πŸ™‚

    July 16, 2012 at 1:28 pm
  13. Maureen

    I love lamb cutlets but I’ve never had them with this sort of couscous before. I’m in love with you. I’m sure of it. πŸ™‚

    July 16, 2012 at 5:43 pm
  14. Jenny @ Ichigo Shortcake

    This just reminded me I haven’t had proper lamb in so long! I would LOVE to have some lamb chops right now…your photos are making me so hungry…

    That does look like a lot of chilli though, you crazy chilli lover. πŸ˜›

    July 16, 2012 at 7:34 pm
  15. Agnes

    Ouch, that is exxy… definitely an occasional treat meal.

    July 21, 2012 at 8:41 pm
  16. Thanh

    Wow those cutlets are super expensive. Definitely not for me.

    July 30, 2012 at 5:24 pm
Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.