Lamb cutlets in herbs with lemon couscous
12 servings
30 minutes
Lamb cutlets with herbs and lemon couscous are a culinary treasure of Arab cuisine, infused with the aromas of Eastern spices. This recipe combines the juiciness of lamb with the subtle fragrance of cumin and garlic, creating a rich, deeply spiced flavor. The marinade of olive oil and soy sauce gives the meat tenderness, while grilling adds an appetizing crust. The couscous garnish with lemon zest refreshes the dish, adding a light tang and airy texture. This recipe is perfect for cozy family dinners or festive gatherings where the balance between rich spicy notes and the freshness of Mediterranean ingredients is appreciated. Served hot on a soft bed of couscous, it creates a harmony of flavors that transports you to the atmosphere of Eastern bazaars and sandy dunes.
1
Sprinkle ground cumin and pepper on a plate. Coat the meat on both sides, pressing lightly.
- Caraway leaves: 2 tablespoons
- Ground black pepper: 2 teaspoons
- Bone-in lamb cutlets: 12 pieces
2
Mix olive oil, soy sauce, and minced garlic. Place the meat in the marinade and refrigerate for 20 minutes, turning once.
- Olive oil: 4 tablespoons
- Soy sauce: 2 tablespoons
- Garlic: 2 cloves
3
Preheat the grill.
4
Meanwhile, bring 375 ml of water to a boil, add 1 tablespoon of olive oil, couscous, and lemon zest. Remove from heat, cover, and let sit for 5 minutes. Stir before serving.
- Olive oil: 4 tablespoons
- Couscous: 185 g
- Lemon zest: 2 tablespoons
5
Shake off the excess marinade from the meat and place it on the grill. Grill for 1-2 minutes on each side or until cooked.
- Olive oil: 4 tablespoons
- Vegetable oil: to taste
6
Serve the lamb cutlets hot on a bed of lemon couscous.
