Ingredients
- 1 beetroot bulb, ends trimmed, peeled, coarsely grated
- 1 tbs red wine vinegar
- 1 carrot, peeled, grated
- 1 tbs extra virgin olive oil
- 45g (1/4 cup) currants
- 2 tbs fresh orange juice
- 250ml (1 cup) water
- 190g (1 cup) couscous
- 60ml (1/4 cup) fresh lemon juice
- 1/4 cup coarsely chopped fresh continental parsley
- 1 1/2 tbs toasted slivered almonds (Ducks brand)
- 12 lamb cutlets, excess fat trimmed
- Olive oil spray
- Ground sumac, to season
- Lemon wedges, to serve
Description
Sumac Lamb Cutlets With Carrot & Beetroot Salad Recipe - Place Beetroot And Half The Vinegar In A Bowl And Stir To Combine. Place Carrot, Remaining Vinegar And Half The Oil In A Separate Bowl And Stir To Combine. Place Currants And...
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