Rosemary Marinated Lamb Cutlets with Spring Cous Cous Salad

Rosemary Marinade

Lamb Cutlets

½ cup olive oil

3 cloves garlic

A good squeeze of lemon juice

A sprig of rosemary (or one tablespoon of dried rosemary)

Cous Cous Salad

2 cups of cous cous (depending on the amount of serves required)

1-2 cups of chicken stock – you just want the stock to cover the cous cous when making it.

Half a butternut pumpkin – diced

! red onion – finely diced

Half a jar of sundried tomatoes

Half a jar of roasted capsicum strips

200 grams feta - crumbled

A large handful of herbs (mint, basil, coriander, chives all work well) finely chopped

A good handful of spinach leaves

Cous Cous Dressing

½ cup olive oil

Juice of 1 lemon

Method

Marinate lamb cutlets a few hours before barbequing.

For the cous cous salad, preheat oven to 180 degrees Celsius. Cut butternut pumpkin into bite sized cubes and place on a baking tray with olive oil, salt and pepper and a sprinkle of cumin.

Roast in the oven for 30-40 minutes, or until soft.

Place cous cous into an open flat salad bowl, pour over stock and leave until all the stock has been absorbed.

After a few minutes, fluff it with a fork then leave it to sit for another 5.

Once pumpkin has finished cooking, toss it into the salad with the remaining ingredients then pour dressing

over the top.

Cook lamb cutlets on the barbeque to your liking and serve alongside cous cous salad.