Lamb Cutlets with Rosemary, Spiced Summer Cous Cous & Mint

Lamb Cutlets with Rosemary, Spiced Summer Cous Cous & Cheery Cream

Serves 2

Preperation Time 10 mins

Cooking Time 10 mins

Ingredients

  • 6 x Lamb cutlets French trim
  • 100g Rosemary chopped
  • 1 x Cup of cous cous
  • 1 x tsp of Mixed herbs
  • 100ml Double cream
  • 100g Finely chopped mint
  • Water
  • Salt and pepper

    • Directions

  • To make the cream sauce add the mint and season with salt and pepper.
  • Cook cous cous. Add mixed herbs and half teaspoon of mixed spices.
  • Cut the cherry tomatoes into quarters and season with salt and pepper then add them to the cous cous.
  • On a hot barbecue or in a char grill pan cook the lamb 2 - 3 mins each side, don't forget to season the meat prior to doing so.
  • Present the cous cous in a ring on the plate, arrange three lamb cutlets on top, serve the cream to the side.