Lamb Cutlets with Sweet Potato and Pearl Couscous

February 27, 2017

Try this tasty combination.

  • Prep: 10 mins
  • Cook: 15 mins


250 g Sweet Potato, peeled, cut into 2cm cubes

2 tsp olive oil, plus extra for lamb

125 g (2/3 cup) pearl couscous

1 cup salt reduced chicken stock or water

1 sprig rosemary

4 lamb cutlets

Pinch mild paprika


1Microwave, steam or boil sweet potato until tender. Set aside.

2Meanwhile, heat oil in a medium saucepan over medium-high heat. Add couscous and cook, stirring, for 3 minutes until couscous is golden. Add stock and rosemary. Bring to the boil. Reduce heat and simmer, covered for 10 minutes or until couscous is tender.

3Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add sweet potato and set aside.

4Meanwhile, drizzle a little olive oil over lamb and sprinkle with paprika. Heat oil in a large frying pan on high. Cook lamb for 2-3 minutes each side until cooked to taste. Set aside to rest for 5 minutes. Serve with couscous.