Lamb and Mint Cous Cous

Name: Lamb and Mint Cous Cous
Yield: Serves 4
Ingredients: 350 ml (12 fl oz) tepid water; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 250 g (8 oz) cous cous; 1 tablespoon fresh rosemary leaves; 200 ml (7 fl oz) light red wine; 8-12 baby beetroot, washed; 1 bayleaf; ¼ cup snipped chives; ½ cup mint leaves, roughly shredded; 12 cloves garlic, unpeeled; salt and pepper; salt and pepper; 6 tablespoons (90 ml) extra virgin olive oil; 12-16 lamb cutlets

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

The best things about spring are tender luscious lamb cutlets and new season’s garlic. Cooked simply under a very hot grill and served with a light cous cous, they are a treat.

Ingredients

12-16 lamb cutlets
6 tablespoons (90 ml) extra virgin olive oil

Main course
Spring

Method

Preheat oven to 220°C/450°F/Gas Mark 6. Brush lamb with 1 tablespoon olive oil, season with salt and pepper and leave to sit, covered, at room temperature. Put garlic, beetroot, bayleaf, ro