Lamb Cutlets with Chimichurri Sauce

Mon, 3 September 2018

Ingredients

·         8 to 12 lamb cutlets

·         1 small onion

·         1 clove of garlic, peeled and crushed

·         8 sprigs of flat-leaf parsley

·         1 level tsp dried oregano

·         ½ tsp dried thyme

·         ½ tsp paprika

·         ½ tsp ground cumin

·         a pinch of ground piri piri

·         1 level tsp grated lemon zest

·         100 ml olive oil

·         3 tbsp sherry vinegar

·         salt and pepper

Method

1. Roughly chop the onion (around 75g) and place in a food processor. Add the garlic, herbs, spices, lemon zest, oil and vinegar. Blitz until you have a finely chopped sauce. Season to taste.

2. Coat the lamb cutlets in a small amount of this mixture. Cover everything (bowl of chimichurri and meat) and leave to rest for at least 1 hour in the fridge.

3. Take the sauce and the lamb out of the fridge in advance of cooking. Grill the lamb cutlets on a barbecue or in a grill pan.

4. Serve immediately with the sauce, steamed jacket potatoes and salad.

Lemon and Herb Couscous

Ingredients:

·         350g couscous

·         6 tbsp extra virgin olive oil

·         Juice of 2 lemons

·         600ml chicken stock

·         Sea salt and freshly ground black pepper

·         A good handful of chopped fresh flat-leaf parsley

·         A good handful of chopped fresh mint

·         ½ pomegranate, seeds removed and all white pith discarded

Method

1. Place the couscous in a large bowl. Add 4 tablespoons of oil and all the lemon juice. Mix well, ensuring that all the grains are completely coated.

2. Heat the stock in a small pan and season generously. Pour the stock over the couscous and allow it to sit in a warm place for 6-8 minutes, until all the liquid has been absorbed.

3. To serve, stir the remainder of oil along with the herbs and pomegranate seeds into the couscous and fluff it up with a fork, then spoon into a warmed serving dish. Season  with salt and cracked black pepper.