Serve this rose-inspired menu at your next summer soirée. These Middle Eastern lamb cutlets are perfect for impressing guests. Find this recipe in our October 2018 issue.

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(Serves 4–6)

INGREDIENTS

FOR THE LAMB CUTLETS
60ml olive oil
3 cloves roasted garlic*, mashed with
a fork
juice and zest of 1 orange,
5ml smoked paprika
8–12 lamb cutlets, trimmed
45ml dukkah
30ml mint leaves, chopped
salt and milled black pepper, to taste

FOR THE POMEGRANATE AND ROSE COUSCOUS
250g wholewheat couscous
10–15ml harissa paste
30g sultanas
300ml chicken or vegetable stock,
boiling hot
45ml olive oil
1 red onion, thinly sliced
3 cloves roasted garlic*, mashed with
a fork
80ml pomegranate rubies
30ml dried rose petals, crumbled (optional)
15ml rosewater
15ml balsamic vinegar
salt and milled black pepper, to taste

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METHOD

1. To make the lamb cutlets, mix the olive oil, roasted garlic, orange juice and zest and smoked paprika together in a non-metallic container.
2. Add the lamb cutlets and coat well. Place the lamb in the fridge for at least
30 minutes to marinate.
3. To make the couscous, place it in a heatproof bowl with the harissa paste and sultanas. Pour the hot stock over the top, cover with a lid or plastic wrap and allow it to stand for 10 minutes.
4. Heat the oil in a pan and gently fry the onion for 5–7 minutes. Add the roasted garlic and cook for one more minute.
5. Fluff up the couscous, using a fork, and add the onion mixture and the remaining ingredients. Season with salt and pepper.
6. When ready to cook, bring the chops to room temperature and cook on a hot grill or braai.
7. Transfer to a serving plate and scatter the dukkah and mint over the top. Season with salt and milled black pepper.
8. Serve with the couscous, which can be warm or at room temperature.
COOK’S NOTE *Wrap a whole garlic bulb in foil and bake in the oven at 180°C for 30 minutes or until the garlic has browned and softened.