Kimberly's lamb cutlets and cooling mint couscous

Make a meal with real wow factor as Pussycat Doll Kimberly Wyatt shares her gorgeous lamb cutlets with cooling mint couscous. It's quick, simple and something everyone will enjoy.

This meal is a definite for getting smiles from friends and family

– Kimberly Wyatt

Serves 4

Prep time: 25 minutes plus marinating

Cook time: 15 minutes plus resting


300g natural yoghurt
2 tbsp honey
1 tbsp ground cumin
1 tbsp ground coriander
Juice and finely grated zest of 1 lemon
12 lamb cutlets

For the couscous:

175g couscous
250ml boiling water
1/2 tsp turmeric
2 tbsp extra virgin olive oil
Juice of half a lemon
75g dried apricots, chopped
75g dried cranberries
50g toasted flaked almonds
50g shelled pistachios, roughly chopped
2 tbsp sunflower seeds
Large bunch mint, leaves chopped

For the mayonnaise:

4 tbsp mayonnaise
1 tsp smoked paprika
Squeeze lemon juice


  1. Combine the yoghurt, honey, spices, lemon juice and zest in a large bowl and stir to combine. Add the lamb, toss to coat then cover and chill for at least two hours or overnight if possible.

  2. Remove the lamb from the fridge half an hour before you’re ready to cook and preheat a griddle pan over a high heat. Wipe any excess marinade off the lamb then cook for 3-4 minutes on each side. Set aside to rest on a warm plate for 5 minutes.

  3. Whilst the lamb is cooking, pour the couscous into a large bowl, add the water and turmeric and stir to combine. Cover the bowl with clingfilm and leave to stand for 10 minutes.

  4. Fluff the couscous grain with a fork then stir in the oil and lemon juice. Add the remaining ingredients and toss to combine. Stir together the mayonnaise, smoked paprika and lemon juice and spoon into a small bowl.

*Serve the lamb with the couscous and smoked paprika mayonnaise

Sticky chicken wings with blue cheese

Sticky chicken wings

Serves 4


Bourbon Marinade
2 cloves garlic, crushed
1 heaped tsp smoked paprika
2 tbsp honey
Juice and zest of 1 lime
30ml Bourbon whisky
2 tbsp hot sauce
2 tbsp olive oil

Chinese Marinade:
4 tbsp soy sauce
2 tbsp clear honey
2 cloves garlic, crushed
1 tsp Chinese 5 spice
Juice ½ lime
16 whole chicken wings

Blue cheese dip:

200ml buttermilk or sour cream
2 tbsp mayonnaise
Juice ½ Lemon
100g soft blue cheese of your choice
½ clove garlic, minced
Small bunch chives, chopped

To garnish:

1 tbsp sesame seeds
3 spring onions, sliced thinly
Griddled corn on the cob, to serve (optional)


  1. For the Bourbon marinade: Mix the garlic, smoked paprika, honey, juice and zest of the lime, Bourbon whisky, hot sauce and olive oil together.

  2. For the Chinese marinade: Combine the soy sauce, honey, garlic, Chinese 5 spice and lime juice

  3. Remove tips from chicken wings but make sure you reserve them, as they are great for making stock, then cut each wing at the joint to make 32 pieces

  4. Place half of the wings into each marinade, cover and refrigerate for 20 minutes

  5. Place the wings onto lined baking trays then bake in a pre-heated oven set at 180C/gas 4 for 30-35 minutes, until thoroughly cooked through and the juices run clear

  6. For added barbecue flavour finish the wings on a barbecue or griddle pan to caramelise

  7. To finish the Chinese wings sprinkle with sesame seeds and spring onion

  8. For the dip: In a bowl whisk the buttermilk, mayonnaise, lemon juice, blue cheese, garlic, chives and salt and pepper together. Serve the dip with the sticky wings and griddled corn.

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