Lamb: Preheat grill to high. Place the lamb cutlets in a shallow dish. Grind the cumin and coriander seeds briefly in a pestle and mortar to crack them, then mix with the lemon juice, garlic and oil. Season with salt and pepper to taste. Pour the mixture over the lamb cutlets, turn them over to coat both sides and set aside to marinate while you make the sauce.
Place the lamb cutlets under the griller and grill for 10–12 minutes, turning once. The cutlets will be medium-rare; if you prefer them medium to well-done cook for 12–14 minutes.
Apricot and Almond Couscous: Put the couscous and apricots in a large bowl and pour over the boiling stock. Stir well then cover with a plate and set aside to soak for 5 minutes. Stir the almonds, chopped mint and coriander, lemon juice and oil into the couscous.
Mint Yoghurt Sauce: Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Grate the cucumber coarsely and drain off any excess water. Mix with the yogurt, garlic, mint sauce and fresh mint. Set aside.
To Serve: Spoon the couscous onto plates, top each serving with 2 lamb cutlets and put a spoonful of the sauce on the side. Garnish with sprigs of fresh mint and serve immediately.
this would have taken a little while to prepare but i had my sister to help, so we saved a lot of time. its easy to make, even for a beginner like me, and the results are surprisingly delicious for such simple ingredients. i used ground cumin seeds from the supermarket and 1.5 Tbsp fresh coriander for the marinade, which turned out great, and they were quite small, so were well done by 10 mins under a 200 degree celcius grill. i added a bit more garlic to the mint yoghurt because i love my garlic, but it was still flavoursome, but a little less sweet, without the extra.
i would definitely recommend this recipe and will be making it again soon! - 25 Feb 2011