Minted Yogurt Lamb Cutlets With Couscous Salad - cooking recipe

Ingredients

1 cup plain yogurt
1/4 cup mint sauce
1 tbsp grated fresh ginger
1 clove garlic, minced
8 None lamb cutlets, trimmed
None None FOR THE COUSCOUS SALAD
7 oz couscous
1/2 cup sliced almonds, toasted
2 tbsp chopped fresh herbs
None None olive oil, for drizzling
None None red wine vinegar, for drizzling

Preparation

Combine yogurt, mint sauce, ginger and garlic. Season. Coat lamb with 1/2 the yogurt mixture and marinate for 30 mins. Reserve remaining yogurt sauce.
To make the salad, pour 1 cup hot water over couscous. Set aside for 3 mins. Stir in almonds and herbs. Drizzle with oil and vinegar. Toss gently to combine.
Heat a griddle pan over high heat. Lightly coat with oil. Wipe excess marinade from cutlets then cook for 2-3 mins per side, until cooked to your liking. Serve with couscous salad and reserved yogurt sauce.