The family will love this spicy and zesty Moroccan lamb cutlets with cauliflower pilaf recipe, which is sure to become a weeknight favourite.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the lamb, half the oil and Moroccan seasoning in a shallow ceramic dish. Turn to coat lamb. Season well.
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.
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.
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.
