This is a super recipe for the barbecue as the cutlets are so quick to cook.

Ingredients

• 2 lamb racks, each with cutlets well trimmed (see Cook’s Tips)
• salt, pepper and ground cumin to season
• 1 tablespoon each oil and lemon juice

Tomato, Olive and Couscous Salad

• 1 cup hot chicken stock or boiling water
• 1 cup couscous
• 3 large tomatoes, diced
• 10-12 black olives
• 1/4 - 1/2 cup torn mint leaves
• 3/4 cup vinaigrette

Method

1. Cut the lamb racks into cutlets. Season each cutlet with salt, pepper, ground cumin, oil and lemon juice. Stand covered for 30 minutes.
2. Pour the boiling stock or water over the couscous. Stand for 10 minutes. Fluff with a fork and then add the tomatoes, olives, mint and vinaigrette and mix well. Season with salt and pepper.
3. Pan-fry or grill the cutlets for about 2-3 minutes each side until medium. Serve with the couscous salad, garnish with fresh herbs.

Cooks Tips

In place of lamb racks, buy lamb cutlets or used loin chops and cook a further 2-3 minutes. Lamb racks are sold with 6-8 ribs. It is best if you buy them well trimmed and with the backbone removed (chinned) so they can be easily cut into cutlets for serving. If the cutlets are purchased untrimmed, score the fat to ensure the marinade flavours are absorbed.