Lamb cutlets with spices, framed with couscous
6 servings
20 minutes
Lamb cutlets with spices, framed by couscous – a harmony of rich flavor and aromatic spices. This recipe traces back to Mediterranean culinary traditions where lamb marinated in fragrant herbs has always held a prestigious place. Cinnamon, garlic, and lemon freshness give the cutlets a piquant touch while grilling reveals their juiciness. Couscous enriched with butter, almonds, and pomegranate seeds creates a delicate contrast with the meat. The dish is perfect for both festive tables and cozy dinners, with the spice combination adding an Eastern note. Served with herbs that enhance its aroma, this recipe embodies tradition and modern taste capable of surprising and delighting even the most discerning gourmets.
1
Mix garlic, 4 teaspoons of cinnamon, spices, 4 tablespoons of olive oil, and lemon juice. Grind everything thoroughly to a paste. Take lamb chops with bone, coat with marinade, and leave for 2 hours or overnight.
- Garlic: 6 cloves
- Ground cinnamon: 4 teaspoons
- Spices: 2 teaspoons
- Olive oil: to taste
- Lemon: 1 piece
- Lamb: 12 pieces
2
Place couscous and butter in a shallow bowl. Add 500 milliliters of boiling water and 2 teaspoons of salt. Cover and let it sit until the water is absorbed.
- Couscous: 500 g
- Butter: 50 g
3
Cut the pomegranate in half and remove the seeds.
- Pomegranates: 1 piece
4
Add sliced almonds, cinnamon, and pomegranate seeds to the couscous. Add herbs and spices.
- Roasted almonds: 100 g
- Ground cinnamon: 4 teaspoons
- Pomegranates: 1 piece
- Ground coriander: pinch
- Fresh mint: to taste
5
Grill the lamb patties for 4 minutes on each side.
- Lamb: 12 pieces
6
Serve on a plate, placing couscous around the cutlets.
- Couscous: 500 g
