Keto Lamb Cutlets with Cauliflower Couscous and Tomato Salad

keto ketogenic low carb lamb cutlets recipe with cauliflower couscous and tomato salad
The inspiration for this dish is a lovely East London Lebanese restaurant which used to be a regular choice of mine for a Friday night takeaway. They serve all kinds of charcoal-grilled marinated meats with rice, bread, and a delicious fresh salad made of tomatoes, red onion, and heaps of fresh parsley leaves. Unfortunately not too many of the restaurant dishes are keto-friendly, so I’ve tried to recreate some of the flavours at home with this simplified lamb dish, swapping out the carb-heavy sides for a portion of cauliflower couscous.

Keto Lamb Cutlets with Cauliflower Couscous and Tomato Salad

  • Servings: 4
  • Difficulty: easy
  • Print

A refreshing tomato and parsley salad brings a lebanese twist to these marinated lamb cutlets


Ingredients

  • 6 Lamb cutlets
  • Herbs of choice for marinating: e.g. rosemary, garlic salt
  • 1/4 red onion
  • Approx 20 cherry tomatoes
  • Handful fresh parsley
  • 1/4 large cauliflower, blitzed into couscous size pieces
  • Turmeric

Directions

  1. Tip the lamb cutlets into a ziploc plastic bag along with a generous helping of dried herbs. I like to use rosemary and garlic salt. Tip in a glug of olive oil and leave to marinade for at least 1hr, longer if you can.
  2. Prepare the salad by chopping the parsley leaves, cherry tomatoes and red onion. Leave in a bowl for the flavours to combine.
  3. Microwave the cauliflower couscous for around 6 minutes to soften, adding a pinch of turmeric for a lovely yellow colour.
  4. Cook the lamb cutlets in a hot griddle pan for 4 minutes on each side. Assemble on a plate with the salad and enjoy!

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