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Lamb Cutlet roasted with oil of Peppermint and oriental Couscous Salad
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Lamb Cutlet roasted with oil of Peppermint and oriental Couscous Salad
Preparation time

15 Minutes

For

For 4 persons

Caterer Advice

Cut in” brunoise” way the yellow pepper and set aside. To make mint oil: Mix leaves of mint (keep 4 nice leaves to decorate), olive oil, bird pepper and 2 pinches of salt. Leak out all. Make the cutlets marinate in half of the quantity mint oil. Make the cutlets roast in the barbecue. Mix the brunoise of yellow pepper with the mint remaining.

Preparation

Lay the couscous salad and dispay with a mint leaf in a ramekin. Display the cutlet and pour a dash of mint oil.Cut in ”brunoise” way the yellow pepper and set aside.
 

Ingredients

2 packs of oriental couscous salads (2x300g)
12 nice lamb cutlets
1 bird pepper
Ground Pepper
1 yellow pepper
Oil of mint
½   bunch of mint
½ liter of olive oil
Salt

More information !
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