Braai means “barbecue” in Afrikaans—it’s the art of cooking meat over an open flame, and it is an art! This hearty dish is served with veggie couscous.

Cook & Prep: 40 minutes

Serves: 2

Ingredients

For the Braai Cutlets:

• 8 lamb cutlets
• 2 tablespoons BBQ sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Veggie Couscous:

• 1 cup couscous
• 1 cup vegetable broth or water
• 1 tablespoon olive oil
• Salt, to taste
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1 handful of shredded carrots
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• Hand full of fresh parsley or cilantro, chopped
• 1/2 Lemon

Preparation

Marinate the Lamb Cutlets:

1. In a bowl, combine the soy sauce, honey, balsamic vinegar, minced garlic, grated ginger,
   olive oil, rosemary, and black pepper.
2. Add the lamb cutlets to the marinade, ensuring they are well coated. Cover and refrigerate
   for at least 1 hour, or overnight for best results.

Prepare the Veggie Couscous:

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
3. Fluff the couscous with a fork and transfer it to a large bowl.
4. In a skillet, heat olive oil over medium heat.
5. Sauté and season the red bell pepper, zucchini, and carrot with the fresh garlic,  ground cumin, ground paprika, ground turmeric and ground coriander until tender, about 5 minutes.
6. Add the sautéed vegetables, cherry tomatoes, carrots and chopped parsley (or cilantro) to the couscous. Stir to combine.
7. Drizzle with lemon juice, and season with salt and pepper to taste. Set aside.

Grill the Lamb Cutlets:

1. Preheat your barbecue grill to medium-high heat.
2. Remove the lamb cutlets from the marinade, allowing any excess to drip off.
3. Grill the cutlets for about 3-4 minutes per side, or until they are cooked to your desired
   doneness and nicely caramelized. Baste with any remaining marinade during grilling.
4. Once done, remove the cutlets from the grill and let them rest for a few minutes.

Serve:

1. Arrange the lamb cutlets on a serving platter and garnish with fresh mint leaves.
2. Serve alongside the veggie couscous.