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Ingredients

12 Frenched lamb cutlets
1 tablespoon Masterfoods Moroccan seasoning mild
1 cup (190g) San Remo couscous
1 1/2 cups (230g) frozen Birds Eye minted baby peas
2 teaspoons Massel vegetable stock powder
1 lemon, rind finely grated

Method

Step 1 Sprinkle the lamb generously with Moroccan seasoning. Cover and set aside for 15 minutes. Spray a non-stick frying pan with oil and heat over a medium-high heat. Add the lamb cutlets and cook for 2-3 minutes each side or until cooked through.
Step 2 Meanwhile place the couscous, peas and stock powder in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and stand for 10 minutes. Use a fork to separate grains. Stir in the lemon rind.
Step 3 Serve the lamb cutlets with couscous.

Moroccan lamb cutlets

How to make Moroccan lamb cutlets

Ingredients

Method