This is an easy-to-put-together, super tasty dinner, and the combo of the pumpkin and couscous with the lamb is sensational. I’ve added one of my new faves that everyone should have in their fridge, the Clevedon Valley Buffalo Chilli and Lime marinated cheese (available at some supermarkets and specialty food stores). If you’re struggling to find the cheese you can swap out with chevre (a soft goat’s cheese).
Ingredients
| 12 | Lamb cutlets, trimmed of fat (Main) |
| 2 Tbsp | Moroccan seasoning |
| 500 g | Pumpkin, peeled and cubed (Main) |
| 4 Tbsp | Olive oil |
| 1 cup | Vegetable stock |
| 1 cup | Couscous (Main) |
| 1 | Red onion, finely chopped |
| ¼ cup | Chopped mint, plus extra whole leaves to garnish |
| ¼ cup | Coriander leaves, chopped, plus extra whole leaves to garnish |
| 100 g | Clevedon Valley Buffalo chilli and lime cheese |
| 50 g | Slivered almonds, toasted |
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Directions
- Preheat oven to 200C.
- On a tray, generously coat the lamb cutlets with the Moroccan seasoning, cover and set aside.
- Take another baking tray, spread the pumpkin out, drizzle over 2 Tbsp olive oil and season with salt and pepper. Place in the oven and roast for about 20 minutes.
- Pour the vege stock into a saucepan and bring to the boil.
- Remove from heat and slowly stir in couscous. Cover with or lid, stand for 5 minutes then fluff cooked couscous with a fork and set aside.
- Transfer the couscous to a mixing bowl and add the 1 Tbsp olive oil, pumpkin, red onion, mint and coriander.
- Divide the salad between your serving plates, crumble the buffalo cheese over the top and set aside.
- Pour the remaining olive oil on to a heated BBQ hotplate or fry pan and heat until it starts to shimmer.
- Place the lamb cutlets into the oil and cook for 1-2 minutes on each side for medium rare. Remove from the heat.
- To serve, arrange the lamb cutlets on top of the pumpkin couscous and garnish with toasted slivered almonds.
