Lamb Cutlets with Roasted Root Vegetable Couscous and Basil Sauce
My mother always served her lamb cutlets with Pesto Sauce and they were wonderful. I still do serve this dish on occasion, but unfortunately with up to 230 calories and 21g of fat per 1/4 cup it is not exactly the most health conscious meal. This basil sauce is my alternative, and with about 60 calories and 3 grams of fat is a much better alternative for everyday dinning. That said, lamb and pesto.....on occasions, defiantly still on the menu
Sensational Lamb Cutlets
Marinated Lamb Cutlets with Basil Sauce
Serves 6
Ingredients
12 Individual lamb cutlets (i.e. rack of lamb cut into the individual cutlets) springs fresh rosemary 3 cloves garlic, roughly chopped 1 teaspoon olive oil
For the Basil Sauce
1/2 cup canned chickpeas, including their liquid Handful of fresh basil leaves 1 clove garlic 1 tablespoon parmesan cheese 2 teaspoons tahini 1/2 teaspoon lemon juice
Method
Pound each of the cutlets with a meat tenderizer to flatten. Combine the rosemary, 2 cloves of chopped garlic, and olive oil and marinate the lamb cutlets in this mix for at least and hour, longer if you have the time. Combine all the ingredients for the basil sauce in a food processor and blend until smooth. Sauce can be made a day ahead and kept covered in the refrigerator, but the sauce will darken the longer you leave it. In a non stick fry pan, fry the cutlets until done to your liking. For medium, about three minutes per side. Serve cutlets with basil sauce.
Per Serve
Calories
Fat
Sodium
Carbs
Fiber
Protein
264
10
227 mg
8 g
3 g
48 g
Roasted Root vegetable Couscous
Serves 6
Ingredients
2 carrots peeled and chopped 1 parsnip peeled and chopped 1/2 celeriac, peeled and chopped 1/2 small onion peeled and chopped 1 teaspoon garlic salt 2 teaspoons vegetable oil 1/2 cup instant couscous 3/4 cup chicken stock 1/4 cup pomegranate seeds handful of chopped flat leaf parsley
Method
Preheat the oven to 350 degrees. Combine the vegetables, oil and garlic salt in a roasting pan and bake for 30 - 40 minutes or until done. You need the oil in this dish, I tried it with oil spray and it was pretty bland. You can also use fresh garlic, but I find that it often burns, which is why I use garlic salt. Bring the chicken stock to a boil. Put the couscous in a bowl, cover with the boiling stock, cover with plastic wrap and leave for 5 minutes. Fluff the couscous with a fork and add the vegetables and pomegranates. Serve with the lamb.
