Sally Obermeder & Maha Corbett’s Middle Eastern Lamb Cutlets with Pearl Couscous Tabouli

19 November 2019 Sally Obermeder & Maha Corbett

Sally Obermeder & Maha Corbett’s Middle Eastern Lamb Cutlets with Pearl Couscous Tabouli

Photo by Rob Palmer

Ingredients

Serves 4

12 lamb cutlets, French trimmed
1 tablespoon extra-virgin olive oil
Marinade
2 teaspoons Middle Eastern spice mix
2 teaspoons sumac
2 teaspoons chilli powder
2 teaspoons rice malt syrup
1½ tablespoons lemon juice
1 tablespoon tomato paste
Couscous Tabouli
250g pearl couscous
pink salt and freshly ground black pepper
200g sweet red cherry tomatoes, halved
2 Lebanese cucumbers,
sliced into half moons
12 prunes, pitted and sliced
3-4 spring onions, thinly sliced
30g (1 cup) finely chopped
flat-leaf parsley leaves
25g (½ cup) finely chopped mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice

Method

Mix together the marinade ingredients in a bowl. Add the lamb cutlets and turn to coat thoroughly. Set aside while you crack on with the couscous tabouli.

Put the pearl couscous in a saucepan and cover with 625ml (2½ cups) of water. Season generously with salt and pepper and place over medium-low heat. Cover with a lid and simmer, stirring occasionally, for 8-10 minutes until tender.

While that cooks, combine the tomato halves, cucumber, prunes, spring onions and herbs in a bowl.
Drain the couscous and add to the salad, along with the olive oil and lemon juice. Toss to combine and season to taste.

Heat the olive oil in a large frying pan over medium-high heat and cook the cutlets in batches for 2-3 minutes on each side for medium-rare, or for longer until cooked to your liking.

Divide the salad between serving bowls and top with the cutlets. Serve immediately.

Maha and Sally say…

The kitchen was always the heart of the home growing up; mealtime together as a family was (and still is) very important to us. Whenever friends or family would visit it was all about gathering together for food and laughter. Dad would always barbecue and Mum was the salad queen.

Everything was beautiful – simple produce turned into big share plates for everyone to enjoy. Our Middle Eastern lamb cutlets with pearl couscous tabouli was certainly inspired by them both and the memories we have.

Mum loves to entertain, and both of us were always very willing to get in and learn in the kitchen alongside her. This recipe is a simple combination of meat and salad, yet bursting with so much flavour and very much adapted to today’s culinary trends.

Seasonings were the pinnacle of Mum’s cooking, so we like to think that our cherished memories with Mum are the source of inspiration for many of our meals. We believe that food is a representation of our family’s love. We both feel inspired when we pay tribute to dishes from certain childhood memories or use the herbs and seasonings we remember from our time spent with Mum in the kitchen.

There is a lot to be said about how salads have evolved – it’s no longer the same bland mix of soggy lettuce. Salads today are full of nutrient-dense ingredients – a mix of fruit and vegetables – yet so simple and so easy to put together. When making the couscous tabouli, we tend to make bulk for our lunches and dinners for the coming week. It’s super filling and palatable with just about everything.

It’s a lovely thought to think our recipes reflect our family lifestyle, values and beliefs. The evolution of dishes that we once created with Mum mean we now have new flavours that still retain the same significance of the dish for other households to enjoy. We love seeing our recipes being enjoyed by so many homes and families.

Super Green Super Easy is out now.
Photography by Rob Palmer.

Article first published in ed#597

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