Lamb Cutlets with Cous Cous Salad and Yoghurt Dressing

Ingredients:

Lamb cutlets

• 8 x Our Cow Grass Fed Lamb Cutlets
• Olive oil 
• Salt and pepper 

Cous Cous salad

• 1 cup cous cous
• 300ml boiling water 
• 1 cube vegetable stock 
• 1 Lebanese cucumber, diced 
• 1 punnet cherry tomatoes, diced
• 1 red onion, diced
• 1 can (375g) chickpeas, rinsed and drained
• 1 ½ tbsp olive oil 
• Juice of half a lemon 
• Salt 

Yoghurt dressing

• 1/2 cup Greek yoghurt 
• Juice of half a lemon
• 1 tbsp garlic 
• 2 tbsp fresh mint, finely chopped
• Salt and pepper to taste

Method:

1. Dissolve vegetable stock in boiling water. Place couscous in a heatproof bowl and add stock. Cover and let sit for 5 minutes. Fluff with a fork to separate grains.
2. Add cous cous to a large salad bowl along with cucumber, tomatoes, red onion, chickpeas, olive oil, lemon juice, and salt. Mix until combined. 
3. Combine yoghurt, lemon juice, garlic, and chopped mint in a small bowl. Season with salt and pepper.
4. Preheat your BBQ to medium-high.
5. Coat each side of the lamb cutlets with olive oil, salt, and pepper.
6. Grill lamb cutlets for approximately 4 minutes on each side to desired doneness. (internal temp of 58°C for medium-rare). Transfer to a plate and let rest for 5 minutes. 
7. Add salad to bowls along with the lamb cutlets. Add a good amount of the yoghurt dressing to each and some fresh mint. 
8. Enjoy!