Minted Yogurt Lamb Cutlets With Couscous Salad

• 1 cup plain yogurt
• 1/4 cup mint sauce
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 8 None lamb cutlets, trimmed
• None None FOR THE COUSCOUS SALAD
• 7 oz couscous
• 1/2 cup sliced almonds, toasted
• 2 tbsp chopped fresh herbs
• None None olive oil, for drizzling
• None None red wine vinegar, for drizzling

1. Combine yogurt, mint sauce, ginger and garlic. Season. Coat lamb with 1/2 the yogurt mixture and marinate for 30 mins. Reserve remaining yogurt sauce.
2. To make the salad, pour 1 cup hot water over couscous. Set aside for 3 mins. Stir in almonds and herbs. Drizzle with oil and vinegar. Toss gently to combine.
3. Heat a griddle pan over high heat. Lightly coat with oil. Wipe excess marinade from cutlets then cook for 2-3 mins per side, until cooked to your liking. Serve with couscous salad and reserved yogurt sauce.

plain yogurt, mint sauce, ginger, clove garlic, lamb cutlets, couscous salad, couscous, almonds, fresh herbs, olive oil, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/32047 (may not work)