Moroccan Lamb Cutlets with Easy Pea-sy Couscous

Our new French foodie obsession is meat from L’Aubrac, the region where PB is from. It’s best known for it’s knife industry (this is where authentic Laguiole knives are produced), as well as their own breed of cow, which produces some of the best beef that  France has to offer. Our main man is butcher Maison Conquet, whose wares are served in the 3 Michelin-starred restaurant headed by Sébastien Bras – if it’s good enough for them, then it’s certainly worth the effort to bring it home to our kitchen!

The region is also known for it’s lamb, and we had some lamb cutlets that were destined for our plates this weekend. Lamb is already a strong tasting meat, but a little bit of spice goes a long way to give it some dimension. I found a recipe which called for a dusting of ground almonds with ras el hanout, a Moroccan spice which basically translates as ‘best of the shop’.

I couldn’t find the spice in the shops so I made a simplified version of it myself, the recipe is below if needed.

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Moroccan Lamb Cutlets à la iphone

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