Lamb Cutlets with Sweet Potato & Pearl Couscous

Sweet Potato & Lamb Cutlets with Couscous is a delectable dish that marries the rich flavors of tender lamb cutlets with the wholesome sweetness of sweet potatoes and the delightful texture of pearl couscous. This recipe offers a balanced combination of protein and vibrant vegetables, making it a versatile and satisfying meal suitable for both casual dinners and special occasions. The fusion of ingredients and culinary techniques creates a dish that’s as visually appealing as it is delicious.

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 4 servings

INGREDIENTS:

• 250g Sweet Potato, peeled, cut into 2cm cubes
• 2 teaspoons olive oil, plus extra for lamb
• 125g (⅔ cup) pearl couscous
• 1 cup salt-reduced chicken stock or water
• 1 sprig rosemary
• 4 lamb cutlets
• Pinch of mild paprika

INSTRUCTIONS:

1. Cook Sweet Potato: Microwave, steam, or boil the sweet potato cubes until they are tender. Set them aside.
2. Toast and Cook Couscous: Heat 2 teaspoons of olive oil in a medium saucepan over medium-high heat. Add the pearl couscous and cook, stirring, for about 3 minutes until the couscous turns golden. Pour in the chicken stock (or water) and add the sprig of rosemary. Bring the mixture to a boil. Reduce the heat to a simmer, cover the saucepan, and cook for 10 minutes or until the couscous is tender.
3. Rest and Fluff Couscous: Set the cooked couscous aside for 5 minutes, allowing it to absorb the remaining liquid. Use a fork to fluff and separate the grains of couscous.
4. Cook Lamb Cutlets: Drizzle a bit of olive oil over the lamb cutlets and sprinkle them with the mild paprika. Heat a large frying pan over high heat. Add a drizzle of olive oil. Cook the lamb cutlets for 2-3 minutes on each side, or until they are cooked to your preferred level of doneness.
5. Rest and Serve: Once cooked, set the lamb cutlets aside to rest for 5 minutes. This allows the juices to redistribute. Serve the succulent lamb cutlets on a bed of fluffy couscous and tender sweet potato cubes.

TIPS:

• Sweet Potato Cooking Options: You can choose to microwave, steam, or boil the sweet potato cubes. Microwaving is the quickest method, while steaming and boiling help retain more nutrients.
• Couscous Toasting: Toasting the couscous in oil before cooking enhances its nutty flavor and prevents it from becoming mushy when cooked.
• Couscous Cooking Liquid: Using chicken stock instead of water to cook the couscous adds depth and richness to its taste. However, water can also be used for a milder flavor.
• Resting Lamb: Allowing the cooked lamb cutlets to rest before serving helps redistribute their juices, ensuring a tender and flavorful bite.
• Customize Flavors: Feel free to experiment with different seasonings for the lamb cutlets. You can replace paprika with herbs like thyme, rosemary, or oregano for varied flavors.
• Serving Presentation: For an elevated presentation, consider garnishing the dish with chopped fresh herbs, such as parsley or mint. This adds a burst of color and freshness to the plate.

This dish is a testament to the harmony of flavors and textures that can be achieved by combining quality ingredients and simple cooking techniques. With the aroma of rosemary-infused couscous and the savory richness of perfectly cooked lamb, this recipe promises a delightful dining experience that is both satisfying and memorable.