Lamb and Mint Cous Cous

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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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.


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


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, rosemary, wine, vinegar, 3 tablespoons olive oil and some salt and pepper into a small ceramic roasting dish. Cover tightly and roast 45 minutes.

Place cous cous in a bowl and pour over water, stir well then mix in 2 tablespoons olive oil, herbs, 1 heaped teaspoon salt and some freshly ground black pepper. Leave covered in a warm place for 20 minutes then mix again – the grains should now be loose and plump. Remove foil from beetroot and roast a further 20 minutes.

Grill cutlets for 2-3 minutes on each side depending on thickness, but they will taste best pink. To serve, spoon some cous cous into the centre of a plate, place some roast beets and garlic on, then sit cutlets on top. Drizzle with roasting liquids. A simple green salad also goes well with this.