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Lamb cutlets with dukkah crust and orange couscous
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 751
  • Fat about 39g
  • Carbohydrates about 59g
  • Protein about 39g
This is needed
This is needed for 2 people
Cutlets
  • 4 tbsp Dukkah (spice mix)
  • 330 g racks of lamb, cut into in 6 cutlets
  • 2 tbsp olive oil
Couscous
  • 120 g couscous
  • 0.75 tsp salt
  • 2 dl water, boiling
  • 1 oranges , peel off all the zest around the fruit; cut out the pulp situated between the white membrane
  • 2 tbsp olive oil
  • 0.5 bunch peppermint, finely chopped
  • 0.5 pomegranate, seeds removed
  • 2 sprigs peppermint
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And that's how it's done
And that's how it's done
Cutlets
Place the dukkah in a deep plate and turn the cutlets in it, pressing the dukkah in well. Heat olive oil in frying pan. Fry the cutlets portion-by-portion for approx. 2 mins. on each side and cover to keep warm.
Couscous
Place the couscous and salt in a bowl. Pour boiling water over the couscous. Cover and leave to stand for approx. 10 mins. Loosen up the couscous with a fork and mix the orange slivers, pomegranate seeds, peppermint and olive oil into it. Serve the couscous out onto plates, arrange the lamb cutlets on it and garnish with peppermint.

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