Lamb has the highest nutritional value when you purchase organic and/or 100% grass-fed. This will give you plenty of healthy fats, protein, B vitamins, selenium and zinc. As there are studies that show red meat can be associated with heart disease, kidney problems and cancers, a palm size of meat is all we need to get the nutritional benefits and keep these risks low. Couscous is such a quick and easy way to add a wholegrain to your meals and provides us with selenium, B vitamins, folic acid and manganese. For the gluten free foodies out there I would substitute this with millet or amaranth. Peas are an underrated powerhouse of nutrients high in vitamin K, manganese and vitamin B1 as well as having plenty of fibre, omega-3 fats and protein.
8 x lamb cutlets
1 cup wholewheat cous cous
1 cup of frozen peas
1 x Lebanese cucumber, diced
¼ cup mint, chopped
2 x spring onion, chopped
4 handfuls of rocket
¼ cup flaked almonds
4 heaped tablespoons organic yoghurt, rind from one lemon, juice of ¼ lemon.
Boil the kettle. Toast the almonds on a fry pan at low heat until just browned and set aside. Wipe the pan clean and add a knob of coconut oil. Fry the lamb cutlets for 2-3 minutes each side, then allow to rest off the heat for 2-3 minutes.
Meanwhile, place the couscous in a bowl and the peas in a separate bowl. Pour over just enough water to cover the couscous and also the peas. Cover the couscous with a plate or tea towel and leave for 5minutes. After 2-3 minutes drain the peas and rinse under cold water. When the couscous is ready add a pinch of salt and pepper and fluff with a fork.
Combine the couscous, peas, cucumber, mint, spring onion, rocket and almonds in a bowl. Divide between four plates and then top with two lamb cutlets. Drizzle of the yoghurt dressing and serve.