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Maple & Balsamic Glazed Kid Cutlets on Couscous


This recipe is adapted from one for Lamb published on the BBC Food website by Lorraine Pascale.  It works equally well with kid cutlets, chops or steaks


Serves 4 people


  • Prep time about 30 minutes

  • Cooking time about 30 minutes.


For the cutlets

  • Large handful of Fresh Thyme, leaves picked

  • 8 Kid Cutlets (or chops or steaks)

  • Vegetable Oil

  • 1 bunch of Spring Onions, trimmed and sliced

  • 50g Flaked Almonds

  • Handful of Fresh Mint

  • Pomegranate Seeds

For the Couscous

  • 300g Couscous

  • 200g Feta Cheese

  • Drizzle of Extra Virgin Olive Oil

For the Balsamic Glaze

  • 25g Butter

  • 2 tbsp Maple Syrup

  • 1 tbsp Balsamic Vinegar

  • Salt & Black Pepper to taste


  1. Sprinkle Thyme Leaves onto a plate with little salt and pepper.  Coat both sides of the meat with the mix.

  2. Add a glug of Olive Oil to a large frying pan on a medium heat. Fry the meat for 3 to 4 minutes each side, depending on how you like them cooked.

  3. While cooking, tip the Couscous into a large bowl, pour boiling water from a kettle to cover a little over the top, cover bowl with cling film and set aside for 5 minutes.

  4. For the glaze, put the Butter, Maple Syrup and Vinegar into a small saucepan over a high heat.  Bring to the boil and reduce heat to a simmer.  Leave to simmer for a few minutes, stirring from time to time.  When the glaze is thickened and syrupy remove from the heat and keep warm.

  5. The Couscous should have absorbed all the water by now. Fluff it up with a fork.  Crumble in the feta cheese, season with salt and pepper, and add a good drizzle of Extra Virgin Olive Oil.  Stir together and re-cover to keep warm.

  6. Once Kid Meat is cooked to your liking, remove from pan and cover in tin foil.

  7. Add Spring Onions and Flaked Almonds to the frying pan and fry on a medium heat for a minute or two.  Remove from heat once the onions are wilted, and the almonds are golden brown.

  8. Divide the Couscous on to four serving plates.  Place two cutlets on each plate, and drizzle glaze over.  Scatter over the onion/almond mix and tear over the mint leaves.  Top with Pomegranate seeds and serve.

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