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Moroccan lamb cutlets with cauliflower pilaf

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The family will love this spicy and zesty Moroccan lamb cutlets with cauliflower pilaf recipe, which is sure to become a weeknight favourite.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + 5 mins resting time
Moroccan lamb cutlets with cauliflower pilaf


  • 12 Coles Australian Lamb Cutlets
  • 2 tbs olive oil
  • 1 tbs Moroccan seasoning
  • 400g can chickpeas, rinsed, drained
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 300g pkt Coles Australian Cauliflower Rice (or 1 head cauliflower, cut into florets and processed until finely chopped)
  • 1 lemon, zested, juiced
  • ½ cup chopped coriander
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the lamb, half the oil and Moroccan seasoning in a shallow ceramic dish. Turn to coat lamb. Season well.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, heat the remaining oil in a large frying pan over high heat. Add the chickpeas, onion and garlic and cook, stirring occasionally, for 4 mins or until onion is soft and chickpeas are golden. Add the cauliflower rice and cook, stirring, for 5 mins or until cauliflower is tender. Stir in the lemon juice and coriander.
  4. Step 4

    Divide the cauliflower pilaf among serving plates. Top with lamb and sprinkle with lemon zest. Serve with the lemon wedges.

Recipe tip

Use cauliflower rice for a gluten free alternative to traditional Moroccan pilaf.