Lamb cutlets with cous cous and quick-pickled dates
Elevate your weeknight dinner with this simple but impressive lamb dish, brightened by sweet-sour pickled dates.
Juicy pan-fried lamb cutlets are paired with a satisfying cous cous and lentil pilaf, complemented by the sweet and tangy notes of quick-pickled Medjool dates.
Ingredients
8 Medjool dates, pitted and chopped
1 tbsp red wine vinegar
1 tsp dried mint
40g butter
2½ cups chicken stock
1 onion, thinly sliced
1½ cups giant cous cous
400g can brown lentils, drained and rinsed
1 tbsp extra virgin olive oil
12 lamb cutlets
1 radicchio treviso, leaves separated
store-bought pickled chillies, to serve
Turkish bread, to serve
Method
Step 1
In a small bowl, mix the dates, vinegar and mint. Season with salt and set aside to pickle.
Step 2
Heat the stock in a microwave or in a small pan over medium heat. Heat the butter in a large heavy-based saucepan over medium heat. Add the onion and season well with salt and pepper. Cook for 8 minutes, or until the onion has softened and is starting to caramelise. Add the cous cous, stir to coat in oil, add the lentils and hot stock, and stir to combine.
Step 3
Reduce the heat to low, cover the pan with a lid, and cook for 12 minutes. Remove the pan from the heat and set aside to rest for 5 minutes.
Step 4
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the lamb cutlets and cook for 4 minutes on each side.
Step 5
Fluff the cous cous and lentils with a fork. Divide between bowls, add some radicchio leaves, top with lamb cutlets and scatter with pickled dates. Serve with pickled chillies and bread.
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Original URL: https://www.smh.com.au/goodfood/recipes/lamb-cutlets-with-cous-cous-and-quick-pickled-dates-20231116-p5ekml.html