Pistachio and Parmesan Crusted Dorper Lamb Cutlets with Pearl Cous Cous Salad

I love to cook and I feel passionately about showcasing WA in the kitchen. We are a spoilt bunch in the West with so much amazing, fresh local produce and Dorper Lamb is one of my favourites! Tender and flavoursome, it is definitely a high quality meat. Cutlets are a great way to get hands on with lamb and these are sure to be crowd pleasers with this delicious crumb. The accompanying couscous salad is tasty, with a pretty splash of colour and burst of sweetness from the pomegranates, coupled with freshness and zest from the lemon and mint.

Pistachio and Parmesan Crusted Dorper Lamb Cutlets with Pearl Cous Cous Salad

Serves 4


  • Lamb rack (12 cutlets)
  • Olive oil
  • Salt and pepper


  • ½ cup of pistachios
  • 3 cloves of garlic
  • 30 grams of parmesan cheese


  • 250 grams of pearl couscous
  • 2 cups of chicken stock
  • Seeds of 1 pomegranate
  • 1 cup of chopped fresh mint
  • 150 grams of crumbled feta cheese
  • Juice of 1 lemon
  • Salt and pepper
    Olive oil


  • Preheat oven to 150C.
  • Place pistachios, parmesan and peeled garlic cloves in a food processor and blitz to a chunky crumb. Set aside.
  • Heat a frying pan to very hot and add 2-3 tablespoons of olive oil. Season the lamb rack with salt and pepper and sear in hot pan until browned. When browned on both sides, place on a tray lined with baking paper or aluminum foil.


  • On one side of the rack use a spoon to carefully pat on a generous amount of the crumb. Pop the tray into the oven for 15-20 minutes.


  • Whilst the rack is in the oven, place chicken stock into a pot with the lid on and boil. Add the pearl couscous, reduce heat and put lid back on. Simmer for 8 to 10 minutes, stirring occasionally. When all the liquid has been absorbed, remove from heat, take off the lid and set aside to cool slightly.
  • In a large bowl place pomegranate seeds, roughly chopped mint and feta.
  • When ready to serve, add the pearl couscous, a generous splash of olive oil, a grind of salt and pepper and lemon juice to the bowl and stir gently to fully combine.
  • When the lamb has been in the oven for 15-20 minutes, take it out, cover the rack with foil and allow to rest for 10 minutes. Then, carefully slice into individual lamb cutlets.


  • To serve, arrange a bed of the couscous salad on a plate, stack on some cutlets and serve with a wedge of fresh lemon. Enjoy!

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