Thursday, July 1, 2010

Quick and easy dinners (part 1): Morroccan lamb cutlets

I'm starting this series for my gorgeous friend T who has convinced herself she is domestically challenged from a few traumatic (fiery) kitchen experiences. These chops are easy to prepare when you have a distractingly cute dinner guest, or if you need a quick meal for one after a busy day.

Fresh Ingredients
4 cloves of garlic
6 lamb chops
2 tablespoons Greek yogurt

Cupboard Ingredients
olive oil
2 tablespoon ground cumin
2 tablespoon ground coriander seeds
1 tablespoon chili powder
1.5 cups couscous
2 tsp vegetable stock powder
1/2 cup lemon juice
small handful each of pine nuts and sultanas (optional)

Chop the garlic finely, put into a bowl and mix with with a drizzle of olive oil and half the cumin and coriander seeds. Rub this mixture into the lamb cutlets on both sides. Line your grill tray or an oven tray with a large piece of foil (you want to be able to wrap all the cutlets up in this later). Heat to med-high and put the cutlets on to cook.

Meanwhile, in a saucepan, put 1 cup of water with the lemon juice, stock powder, chili powder and the rest of the cumin and coriander seeds and bring to a boil. Check on the cutlets. Turn them when the first side has gotten nice and brown.

When boiling, turn off the heat add the couscous and cover. Leave for at least 3 minutes. Keep watching the lamb. When both sides are brown, turn off the heat and fold up the foil so the cutlets can stay warm and moist and absorb the roast garlic and the other flavors.

When the 3 minutes is up, take off the lid, drizzle a little olive oil and fluff up all the couscous, adding the sultanas and pine nuts. Put the lid back on to keep it warm.

To serve, spoon the couscous onto the plates, top with the cutlets (making sure you don't waste the juices) and finish with a dollop of Greek yogurt.

Bonn appetite! (or whatever they say in Morocco...)

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