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Crunchy lamb cutlets with minted pea salad
- 200g couscous
- chicken stock fresh, cubes or concentrate made up to 300ml, boiling
- 12 lamb cutlets
- 1 egg , beaten with a little water
- 500g fresh peas
- a large handful of mint leaves
- 2 spring onions , thinly sliced
- 1 lime , zested and juiced
- olive oil
Directions:View on BBC Good Food
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