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.

45 mins 2 servings Prep 35 minsCook 10 minsMain CourseMoroccan

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 cinnamon

Pat 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 cutlets

For 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 stock

Fluff 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 lemon

For 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 wedges

Appears in

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
Sale price From $150.00Regular price $162.41

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?

Yes — a heavy frying pan or grill pan over high heat gives the same result: one minute on the fat edge, then 2–3 minutes per side. Get the kitchen fan going, because a charring spice crust makes some honest smoke.

Will the spices burn over high heat?

They'll darken and char in places, which is the flavour you want — the oil in the rub protects them for the short cooking time. If your barbecue runs ferociously hot, drop the cutlets to medium-high and add 30 seconds a side.

Can I use instant couscous straight from the box?

That's exactly what this recipe uses — standard fine couscous that steams under a plate in 5 minutes. Pearl (Israeli) couscous also works but needs simmering for about 10 minutes instead.

How do I scale this for a family of four?

Two packs of cutlets, double the rub, and 300g of couscous with 400ml of stock. The grill handles eight cutlets in one go if you keep them in a single layer.

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Vendor:Your Farmer

CSA Grass Fed Beef Share

Value $169.99
Price $152.00
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CSA Pastured Lamb Share

Value $162.41
Price $150.00
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Price $186.00
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Price $260.00
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"Slow King Beef" Combo

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Price $140.00
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