Spicy lamb cutlets with cous cous salad

Recipe courtesy of the Heart Foundationspicy lamb cutlets with cous cous. For more recipe ideas click here.

Serves 4



  • 1½ teaspoons hot piri piri seasoning
  • 2 teaspoons finely grated lemon rind
  • ¼ cup lemon juice
  • 2 garlic cloves, crushed
  • 8 lean lamb cutlets, trimmed of all visible fat*
  • Canola oil cooking spray*

Couscous salad

  • 1 cup couscous
  • 1 cup frozen sliced green beans*
  • 1 cup boiling water
  • 2 green onions, thinly sliced
  • 1 red capsicum, sliced
  • 420g can four bean mix, drained, rinsed*
  • ¼ cup extra virgin olive oil French vinaigrette*

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.



  1. Combine seasoning, lemon rind, lemon juice and garlic in a large, shallow, glass or ceramic dish. Add lamb. Turn to coat. Refrigerate covered, for 15 minutes if time permits.
  2. Spray a barbecue plate or chargrill with oil. Heat to medium-high. Cook lamb for 4 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil and set aside for 2 minutes.
  3. To make couscous salad, place couscous and green beans in a heatproof bowl. Add boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains. Add onion, capsicum, four bean mix and vinaigrette. Season with pepper. Toss to combine. Serve lamb with couscous salad.


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