Lamb Cutlets with Cous Cous

I was at the butcher and found these brilliant lamb cutlets stuffed with some delicious goats milk feta and wrapped in Proscuitto.  The first of the spring lamb, wonderful and tender.  I have another weakness . . . I love Cous Cous and that was the perfect accompaniment for this dish.  I hope you enjoy and savour this dish as much as I do !

This is a free style recipe, there are no hard and fast measurements and it is a fly by the seat of your pants type of recipe.  Here we go . . .

Ingredients :
Red Onion
Olive Oil
Basil
Raisins
Lemon Zest
Lemon Juice
Roasted Pecan Nuts
Chicken Stock

Method:
Heat some Olive Oil in a pan.  Peel the red onion and dice.  Add to the olive oil and cook until its translucent.


Add the Cous Cous to the pan and cook until its toasted and begins to brown.


Finely chop the basil and zest the lemons.


Add to the Cous Cous and allow to cook in.  Add the pecans


Cover the Cous Cous with Chicken Stock. Enough to cover completely and bring to Boil.


Once it reaches the boil turn off the heat.


Allow to sit covered for at least 15 minutes.  During this time cook the Lamb Cutlets 🙂


Once the 15 minutes is up squeeze the juice of half a lemon into the Cous Cous and fold through the juice.  Use a fork to fluff up the Cous Cous and make light and fluffy.


Serve the Cutlets on a bed of this delicious Cous Cous. Serve with a slice of Lemon.  Amazing !!

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