BBQ lamb cutlets with feta and mint couscous recipe

Double the quantities of this BBQ lamb recipe for an easy supper or barbecue lunch to share with friends. You can use lamb loin chops instead of cutlets if you prefer.

Serves 2

Takes 10 minutes to make and 10 minutes to cook

6 New Zealand lamb cutlets, French-trimmed
A pinch of ground cumin
150g couscous
The juice of 1 lemon
2 tbsp olive oil
A handful pomegranate seeds
100g feta, crumbled
A few fresh mint leaves, shredded
50g natural yogurt
A squeeze of lemon juice
Flatbreads, to serve

METHOD

How to make lamb cutlets with feta and mint couscous

1. Preheat the grill to high. Season the lamb and dust each side with a pinch of ground cumin. Cook on a grill pan under the grill for 2-3 minutes each side, until browned but still pink in the middle, then remove and rest.

2. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the lamb is placed.

3. Meanwhile, put the couscous into a bowl, pour over 200ml boiling water, cover and leave to stand for 10 minutes. Fluff up with a fork, then season and stir in the juice of 1 lemon, 2 tbsp olive oil, pomegranate seeds, feta and a few fresh mint leaves.

4. Pile spoonfuls onto plates and top with the grilled or barbecue lamb. Mix natural yogurt with the lemon juice and a few more shredded fresh mint leaves and put in small pots to serve on the side. Accompany with flatbreads, if you like.