Lamb Cutlets with a Dukkah Crust and Orange Couscous

Total time: 40m
Preparation Time: 40m

For 2 people

Nutritional Information

Contains 637 Kcal, 29g Protein, 56g Carbohydrates, 33g Fat


  • 250 g rack of lamb
  • 2 tbsp. duqqa (spice mix)
  • 1 orange
  • 2 dl Water
  • 1 tsp. salt
  • 120 g couscous
  • 2 tbsp. olive oil
  • some peppermint leaves
  • 0.5 pomegranate, insides removed

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  • Slice the lamb into 6 cutlets and roll in the dukkah spice mixture, pressing on lightly. Cover and set aside.
  • Slice off the top and bottom of an orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and cut into thirds. Bring the water to the boil with the salt. Remove the pan from the heat, add the couscous and leave to absorb for approx. 10 mins. Brown the lamb cutlets in the olive oil on both sides for approx. 2 mins., cover and place in an oven preheated to 60°C. Separate the couscous with a fork. Mix the peppermint strips into the couscous, together with the orange segments, pomegranate seeds and olive oil. Divide the couscous onto 2 plates and arrange the lamb cutlets on top. Garnish with peppermint.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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