Lamb Cutlet with Moroccan Couscous

Name: Lamb Cutlet with Moroccan Couscous
Yield: 4
Ingredients: 4 lamb cutlets; 1/2 cup olive oil; 2 cloves garlic, minced; 1 sprig fresh rosemary, chopped; 1 sprig fresh thyme, chopped; Salt and black pepper to taste; 1 1/4 cups pistachios without shells; 30 leaves of parsley; 2 tablespoons unsalted butter at room temperature; 1 pinch salt; For the Moroccan Couscous; 3/4 cup chicken broth; Salt to taste; 1 tablespoon unsalted butter; 1/2 cup Moroccan couscous; 1 small carrot, peeled and cut into cubes; Small piece of zucchini, cut into cubes; 1 tomato, peeled and seeded, cut into cubes; 1/3 cup dried tamarind without seeds, cut into cubes; 1 tablespoon olive oil; 1/2 cup prepared demiglace sauce (or other sauce based on meat)

1
4 lamb cutlets
2
1/2 cup olive oil
3
2 cloves garlic, minced
4
1 sprig fresh rosemary, chopped
5
1 sprig fresh thyme, chopped
6
Salt and black pepper to taste
7
1 1/4 cups pistachios without shells
8
30 leaves of parsley
9
2 tablespoons unsalted butter at room temperature
10
1 pinch salt
11
For the Moroccan Couscous
12
3/4 cup chicken broth
13
Salt to taste
14
1 tablespoon unsalted butter
15
1/2 cup Moroccan couscous
16
1 small carrot, peeled and cut into cubes
17
Small piece of zucchini, cut into cubes
18
1 tomato, peeled and seeded, cut into cubes
19
1/3 cup dried tamarind without seeds, cut into cubes
20
1 tablespoon olive oil
21
1/2 cup prepared demiglace sauce (or other sauce based on meat)

Ingredients

1
4 lamb cutlets
2
1/2 cup olive oil
3
2 cloves garlic, minced
4
1 sprig fresh rosemary, chopped
5
1 sprig fresh thyme, chopped
6
Salt and black pepper to taste
7
1 1/4 cups pistachios without shells
8
30 leaves of parsley
9
2 tablespoons unsalted butter at room temperature
10
1 pinch salt
11
For the Moroccan Couscous
12
3/4 cup chicken broth
13
Salt to taste
14
1 tablespoon unsalted butter
15
1/2 cup Moroccan couscous
16
1 small carrot, peeled and cut into cubes
17
Small piece of zucchini, cut into cubes
18
1 tomato, peeled and seeded, cut into cubes
19
1/3 cup dried tamarind without seeds, cut into cubes
20
1 tablespoon olive oil
21
1/2 cup prepared demiglace sauce (or other sauce based on meat)

Directions

1
Season the lamb cutlets with olive oil, garlic, herbs, salt, and pepper
2
Refrigerate, covered with plastic wrap, for two hours
3
Blend the pistachios in a food processor with parsley, butter, and salt until a crumb forms
4
Prepare the Moroccan Couscous
5
In a saucepan, bring the chicken broth to a boil, then add salt and butter
6
Remove from heat, stir in the couscous, remaining ingredients, minus the olive oil and demiglace sauce
7
Mix well and let it rest, covered, for five minutes
8
Uncover and fluff with a fork
9
Just before serving, heat a grill pan over high heat, brush with olive oil, and cook the lamb cutlets until cooked to your liking
10
Pass the lamb cutlets through the pistachio crumb
11
Transfer the lamb cutlets to a baking dish, preheated at 180°C, for five minutes
12
Serve with the Moroccan Couscous and demiglace sauce, warmed.