Sweet Chilli Lamb Cutlets with Cous Cous Salad
ingredients
- 10 – 12 Baby Lamb Cutlets, trimmed
- 1 cup Trident Sweet Chilli Sauce
- 1 Lemon zested & Juiced
- 2 stems fresh Coriander, finely chopped
- 1 tsp fresh Ginger, grated
- 1⁄2 cups Cous Cous
- 2 cups Chicken Stock
- 1 Lemon zested & juiced 1 Tblsp Olive oil
- 2 Tblsp Trident Sweet Chilli Sauce
- 1⁄2 Red Capsicum, finely diced
- 1⁄4 cup Coriander Leaves picked
- 1 ripe Tomato, seeded & finely diced
- 1 sml Lebanese Cucumber, finely diced Lemon Wedges to serve
method
- 1In a large non-metallic bowl combine the Trident Sweet Chilli sauce, lemon zest and juice, coriander and ginger, mix well to combine.
- 2Add the Lamb cutlets to the bowl and allow the lamb to marinate for as long as possible.
- 3In a large bowl combine the cous cous, hot stock, lemon juice & zest with the oil, stir and cover until the liquid is absorbed.
- 4Remove cutlets from the marinade and bbq or Cook on a pre-heated griddle plate 2-3 minutes each side basting frequently
- 5Toss the capsicum, coriander leaves, tomato and cucumber with prepared cous cous.
- 6Serve the Sweet Chilli Lamb cutlets on a bed of cous cous with a wedge of lemon. Serves 4