#4 SWEET CHILLI LAMB CUTLETS WITH COUS COUS SALAD

Serves 4

Ingredients required for this recipe:

10 – 12 Baby Lamb Cutlets, trimmed

1 cup Trident Sweet Chilli Sauce

1 Lemon zested & Juiced

2 stems fresh Coriander, finely chopped

1 tsp fresh Ginger, grated

COUS COUS SALAD

1⁄2 cups Cous Cous

2 cups Chicken Stock

1 Lemon zested & juiced 1 Tblsp Olive oil

2 Tblsp Trident Sweet Chilli Sauce with Mango

1⁄2 Red Capsicum, finely diced

1⁄4 cup Coriander Leaves picked

1 ripe Tomato, seeded & finely diced

1 sml Lebanese Cucumber, finely diced Lemon Wedges to serve

Instructions:

• In a large non-metallic bowl combine the Trident Sweet Chilli sauce, lemon zest and juice, coriander and ginger, mix well to combine.
• Add the Lamb cutlets to the bowl and allow the lamb to marinate for as long as possible.
• In a large bowl combine the cous cous, hot stock, lemon juice & zest with the oil, stir and cover until the liquid is absorbed.
• Remove cutlets from the marinade and bbq or Cook on a pre-heated griddle plate 2-3 minutes each side basting frequently.
• Toss the capsicum, coriander leaves, tomato and cucumber with prepared cous cous.
• Serve the Sweet Chilli Lamb cutlets on a bed of cous cous with a wedge of lemon. Serves 4