Lamb Cutlets with Roast Carrot Couscous

• 12 lamb cutlets, frenched
• 2/3 cup KRAFT French Dressing
• 1 bunch baby carrots, peeled and trimmed Target 2 lb For $3.00 thru 02/06
• teaspoons Spray oil
• 1 cup water
• 2 teaspoons oil
• 1 cup couscous
• 1/2 cup chickpeas
• 2 tablespoons currants
• 2 spring onions, sliced
• 1/2 cup continental parsley leaves
• Grated rind of 1/2 a lemon

1. Combine the lamb and half the dressing and marinate for 1-2 hours if possible.
2. Spray the carrots with oil and roast at 180 degrees C for 20-30 minutes or until tender.
3. Bring the water and oil to the boil, add the couscous, cover and turn off the heat, allow to stand 5 minutes or until the water is absorbed.
4. Stir through the remaining 1/3 cup of dressing with the chickpeas, currants, spring onions, parsley, rind and carrots.
5. Keep warm.
6. Char-grill or barbecue the cutlets for 8-10 minutes or until cooked through.
7. Spoon the cous cous onto service plates top each with 3 cutlets and serve immediately.

lamb cutlets, baby carrots, spray oil, water, oil, couscous, chickpeas, currants, spring onions, continental parsley, lemon

Taken from www.kraftrecipes.com/recipes/lamb-cutlets-roast-carrot-couscous-104190.aspx (may not work)