Lamb Cutlet with Vine Leaves and Couscous


  • 200g of Panzani Couscous
  • 24 pcs of stuffed vine leaves with meat and rice
  • 12 pcs of grilled lamb chops
  • 20 cl of olive oil
  • 1 tablespoon of orange blossom
  • 1 tablespoon of lemon juice
  • 70g of diced cucumber
  • 50g of raisin
  • 60g of diced carrots
  • Salt
  • Pepper
  • Fresh mint leaves (for garnish)
  • 200g of labneh
  • 40cl of lamb bouillon

Preparations steps

  • 1. Boil the lamb stock with drizzle of olive oil, salt and pepper.
  • 2. Put the couscous in a bowl.
  • 3. Add the boiling bouillon to it.
  • 4. Cover with clingfilm for 8 min.
  • 5. Meanwhile boil the carrots till they are cooked.
  • 6. Once the couscous gets cold, add the carrots, the raisin and the orange blossom.
  • 7. Grill the lamb chops until cooked.
  • 8. Mix the labneh with olive oil, salt and pepper. Spread it on one side of the plate, adding to it the vine leaves.
  • 9. On the other side of the plate, place the lamb chops.
  • 10.Place the couscous in between.
  • 11.Garnish with mint leaves, reddish and labneh.

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