Name: Crumbed lamb cutlets with orange, couscous and spinach salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2/3 cup (50g) stale breadcrumbs; 2 teaspoon each sweet paprika and ground cumin; 1/2 teaspoon ground cardamom; 12 french-trimmed lamb cutlets (600g); 1/4 cup (35g) plain (all-purpose) flour; 1 egg, beaten lightly; vegetable oil, for shallow-frying; 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 2 oranges (480g); 1 cup (120g) seeded black olives; 200 gram (6½ ounces) fetta cheese, cut into 1cm (½-inch) pieces; 100 gram (3 ounces) baby spinach leaves; 1 red onion (100g), sliced thinly; 1/3 cup (80ml) olive oil; 2 tablespoon white wine vinegar

Crumbed lamb cutlets with orange, couscous and spinach salad

Give your crumbed cutlets a Middle Eastern nudge by blending your breadcrumbs with paprika and cardamom. Teamed with couscous and orange, you'll have something healthy, delicious and just a little bit different from the usual chops and veg.

Ingredients

2/3 cup (50g) stale breadcrumbs

2 teaspoon each sweet paprika and ground cumin

1/2 teaspoon ground cardamom

12 french-trimmed lamb cutlets (600g)

1/4 cup (35g) plain (all-purpose) flour

1 egg, beaten lightly

vegetable oil, for shallow-frying

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

2 oranges (480g)

1 cup (120g) seeded black olives

200 gram (6½ ounces) fetta cheese, cut into 1cm (½-inch) pieces

100 gram (3 ounces) baby spinach leaves

1 red onion (100g), sliced thinly

1/3 cup (80ml) olive oil

2 tablespoon white wine vinegar

Method

1.Combine breadcrumbs and spices in small shallow bowl.

2.Coat lamb in flour; shake off excess. Dip in egg, then in crumb mixture to coat.

3.Heat oil in large frying pan; shallow-fry lamb, in batches, until cooked as desired. Drain on absorbent paper.

4.Meanwhile, combine couscous with the water in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

5.Segment oranges over small bowl; reserve ¼ cup juice.

6.Stir orange segments, reserved juice and remaining ingredients through couscous; season to taste.

7.Serve cutlets with salad.

If blood oranges are in season, you can use them in place of regular oranges they have a gorgeous salmon-coloured pulp and a slightly sweeter flavour than regular oranges.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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