North African flavour on a Tuesday timetable
Lamb is the meat of Morocco, and the spice shelf tells you why: cumin, coriander, paprika and a whisper of cinnamon were all chosen over centuries to flatter exactly this animal. Here they go on as a rub, get twenty quiet minutes to work while the barbecue heats, and char into a fragrant crust over open flame. Meanwhile couscous — the five-minute grain that asks nothing of you — soaks up stock with currants and almonds. It sounds like a weekend dish. It's forty-five minutes, most of them unattended, and four cutlets makes a generous dinner for two.
Ingredients
- 4 Your Farmer grass-fed lamb cutlets (1 pack)
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp sweet paprika
- 1/4 tsp ground cinnamon
- 1 clove garlic, crushed
- 2 tbsp olive oil
- Salt and pepper to season
- 150g couscous
- 200ml boiling chicken stock (or water)
- 2 tbsp currants
- 30g flaked almonds, toasted
- Small handful coriander leaves, roughly chopped
- 1 lemon, half juiced, half in wedges
Instructions
For the spiced cutlets
Mix the cumin, coriander, paprika, cinnamon, garlic, 1 tablespoon of the olive oil and a good pinch of salt and pepper into a loose paste.
1 1/2 tsp cumin1 1/2 tsp ground coriander1 tsp paprika1/4 tsp cinnamonPat the cutlets dry and massage the rub over both sides. Leave them at room temperature for 20 minutes while the barbecue heats — the rest lets the spices settle in and takes the fridge chill off so they cook evenly.
4 lamb cutletsFor the couscous
Put the couscous and currants in a heatproof bowl, pour over the boiling stock, cover with a plate and leave for 5 minutes.
150g couscous2 tbsp currants200ml stockFluff with a fork, then stir through the remaining olive oil, the toasted almonds, chopped coriander and the juice of half the lemon. Season to taste.
1 tbsp olive oil30g almondscoriander leavesjuice of 1/2 lemonFor the barbecue
Grill the cutlets over high heat, fat edge first for a minute, then 2–3 minutes per side until the spice crust is deeply charred and the lamb is pink at the bone.
Rest for 3 minutes, then serve the cutlets over the couscous with lemon wedges — and a spoonful of yoghurt on the side if there's some in the fridge.
lemon wedgesAppears in
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A Cut Built for Spice and Flame
The cutlet is the rack of lamb cut into single ribs — small, tender, and quick enough to cook that a spice crust chars before the inside can overshoot. That's the practical reason thin lamb chops turn up over charcoal braziers across North Africa: big spice flavour needs fierce direct heat for a short time, and a thick cut can't have both. Cumin and coriander are the backbone, paprika brings colour and sweetness, and the small amount of cinnamon is the quiet Moroccan signature — warmth, not dessert. The four-pack in every grass-fed lamb share comes from Your Farmer® lambs raised entirely on pasture, and lamb finished on grass keeps a sweetness that meets these spices halfway. Curious about what else the box brings? Our rundown of what cuts to expect in a meat box covers the lot.
Swaps and Variations
Ras el hanout — the pre-blended Moroccan spice mix — replaces the four spices in one scoop if your supermarket carries it. Chopped dried apricots stand in for currants; pistachios or pepitas for almonds. A teaspoon of harissa stirred through half the couscous heats things up for the adults without touching the kids' plates. Forequarter chops love this rub too — grill them over medium rather than high heat for 5–6 minutes a side, and you've got the budget version of the same dinner. For a low-and-slow take on the same flavours, the spices slide straight into a tagine-style braise. And a big spoon of plain yoghurt with grated cucumber alongside turns the plate into a proper spread.
Storage and Leftovers
The rub can go on the night before — cutlets rubbed, covered and refrigerated overnight only get better (bring them to room temperature before grilling). Cooked cutlets keep 3 days airtight; the couscous 3 days too, refreshed with a squeeze of lemon and a splash of water before reheating. Best leftover: strip the lamb from the bones and toss it through the couscous with extra herbs for a lunch that needs no microwave at all. If your part of the map is new to us, check our delivery areas — the share may already run past your door.
Frequently asked questions
Can I cook these in a pan instead of on the barbecue?
Will the spices burn over high heat?
Can I use instant couscous straight from the box?
How do I scale this for a family of four?
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