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Honey Glazed Lamb Cutlets with Pesto Couscous in Truffle Balsamic Vinegar Dressing

by GMV - Got My Vote!' (follow)
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Easy (2874)      Dinner (2274)      Lamb (64)      Comfort Food (59)      dangerous dairy competition (28)      Main (26)      Truffles (17)      Cous Cous (16)     

Adding a little bit of honey to your week night meal is the perfect way to sweeten up your evening.

I must say lamb does taste fantastic with this sticky honey glaze. The cutlets caramelize beautifully and are so flavourful, too. The pesto couscous salad infused with truffle balsamic vinegar is a refreshing complement.

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Makes: 4 servings

8 Frenched lamb cutlets
2 tablespoon organic honey
1 cup cous cous
4 tablespoon pesto
4 tablespoon cooking oil
2 crushed clove of garlic
1 tablespoon truffle balsamic vinegar
1 truss tomato
1 small French onion
1 lime
1 egg
200g breadcrumbs
100g fresh rocket
Salt & Pepper
BBQ sauce (optional)

Rub the lamb cutlets in salt and pepper.
Marinate the lamb cutlets in honey for at least 30 minutes.

Set up the 'dipping station' with beaten egg and bread crumbs.

Dip the lamb cutlet in the egg mixture one at a time, then roll it around in breadcrumbs.

Pat off the excess breadcrumbs.
Continue with the rest of the lamb cutlets.

Add some oil to the fry pan and brown the crushed garlic until fragrant.
Pan fry the crumbed lamb cutlets until golden.

Mix 1 cup of cous cous with 1 cup of boiling hot water.
Fluff up the cous cous by stirring with a fork.
Stir in the pesto paste.
Add in the chopped tomato and onion.
Toss in the fresh rocket. Add the truffle balsamic vinegar. Combine and mix well.

Plate 2 lamb cutlets on top of the cous cous salad.
Served with a wedge of lime or smoky BBQ sauce.

A simple lamb dinner but everyone will all ask "Can we have more?"

#Comfort Food
#Dangerous Dairy Competition
#Cous cous
I like this Recipe - 3
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