Lamb Cutlets with Apricot & Pearl Couscous Salad
Recipe / Sammy Jones
Take the cooking outside this Christmas and prepare the heart of this summery Christmas lunch on the barbecue.
Serves: 4
1 tsp paprika
1 tsp cumin
Juice 1 lemon
Salt & pepper, to taste
10 lamb cutlets
1 cup pearl couscous, uncooked
2 cups vegetable stock
2 tsp olive oil
8-9 apricots, halved
¼ cup craisins
2 cups rocket
¼ cup coconut yoghurt or plain yoghurt
1. In a bowl, mix paprika, cumin, ½ lemon juice, salt and pepper. Toss lamb cutlets through mix and set aside for 30 mins.
2. Prepare couscous and vegetable stock as per the couscous packet instructions, set aside and drizzle with 1 tsp of olive oil.
3. Drizzle apricots with 1 tsp of olive oil.
4. On a medium-high heat, grill apricots in a pan or on the barbecue for 2-3 mins on each side until softened. Remove from heat and set aside.
5. In a serving bowl or on a plate, layer couscous, rocket, apricots and craisins.
6. On a medium-high heat on a barbecue or grilling pan, start with rendering the fat on the bone of the lamb cutlets for 1-2 mins and then cook on either side for 2-3 mins. Rest for 5 mins before serving.
7. Top couscous with coconut yoghurt, remaining lemon juice and salt and pepper to taste.
Tip: You can make this same dish with different cuts of lamb or what is available to you.
Ricotta, Mushrooms & Thyme on Ciabatta
Recipe / Sammy Jones
This dish is a light starter with fresh, earthy flavours.
Serves: 4
2 tbsp butter or vegan butter
1 tsp minced garlic
Handful thyme sprigs, remove half from the stalk
250g mixed mushrooms such as Swiss browns (sliced), oyster & enoki
150g ricotta cheese or vegan cream cheese
1 loaf ciabatta, sliced lengthwise
1. In a medium-high heat pan, melt butter and sauté garlic and ½ the thyme for 1 min.
2. Toss through
