Lamb

Irish Lamb Cutlets with Fruity Cous Cous and Minty Vinaigrette

The cous cous in this dish is a typical North African combination. The dates lend a hint of honey-caramel sweetness and just the right touch of chewy texture. The dates are what really elevate this couscous!

Nutritional Info (per portion)

Calories: 664 kcal
Carbohydrates: 110 g
Protein: 35 g
Fat: 11 g

Allergens

Wheat (Cous Cous)
Nuts (Pine Nut)

Discover DropChef
Recipe Kits

Get started

Irish Lamb Cutlets with Baby Potatoes & Mint, Baby Gem and Sugar Snap Pea Salad Comeragh Mountain Lamb has a unique flavour, which develops due to the mountainous terrain on which the sheep are herded. This lamb from Co. Waterford is one of the South East's best kept secrets! Paired with a crunchy sugarsnap salad and minty potatoes, this dish is fresh and also full of flavour!
CIRCA - Lamb with Salsa Verde and Baby Potatoes Restaurant Partnership: Since their opening in 2019, Circa have grown from strength to strength, holding both a Michellin Bib Gourmand and plate. Based in Terenure, Circa have a beautifully intimate bistro ran by Head Chef Darryl and Restaurant Manager Peter Cunneen. They offer both a tantalising set and tasting menu (highly recommended!). Alternatively, if you are more of a casual day-time diner, they also offer a delectable brunch. Expect a fare fusing French and Global influences with high quality, locally-sourced Irish produce.
Lamb chops, Tzatziki and Smashed Potatoes Experience a culinary masterpiece with our Lamb Chops, Tzatziki, and Smashed Potatoes—a delightful pairing of succulent lamb, homemade tzatziki's refreshing blend of cucumber, mint, and garlic in creamy yogurt, and crisp smashed baby potatoes. This dish delivers a harmonious balance of textures and tastes, with the tzatziki providing a cool and vibrant twist to every bite.
Spring Lamb & Mushroom Stroganoff with Basmati Rice This is a famous dish of Russian origin with a twist to make it both meat and gluten free! Our velvety stroganoff sauce is made with natural yogurt, smoked paprika, rosemary and fresh tarragon, served with delicate white basmati rice. Try not to fiddle with the mushrooms while they cook, so they become caramelised. Caramelisation = flavour!