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Marinade the lamb cutlets:

Chop the rosemary and thyme. In a bowl add the olive oil, rosemary thyme, garlic and lemon juice. Season the lamb with salt and pepper. Place the lamb cutlets into the mixture to marinade for 30 minutes. Set aside.

Prepare the squash:

Peel and cut the squash into cubes. Place the cubes into a bowl, toss with a drizzle of olive oil, oregano, salt, and pepper. Transfer to a baking tray, bake in the oven for 30 minutes at 180 degrees until soft. Remove from the oven set aside.

Prepare the couscous:

To prepare the couscous. Boil the vegetable stock. Add the couscous into a bowl, pour over the hot stock and cover the bowl with a plate for 10 minutes. After 10 minutes, remove the plate, using a fork fluff up the couscous. Combine the olive oil and lemon juice. Mix the olive oil and lemon through the couscous. Set aside.

Prepare Tzatziki:

Grate the cucumber. Using your hands squeeze out any excess water from the cucumber. In a bowl combine the grated cumber, Greek yogurt, dill, garlic and lemon juice. Season with salt and pepper.

Cooking lamb cutlets:

Heat a griddle pan or BBQ to medium to high heat. Sear the lamb cutlets on either side for 2-3 minutes. The Lamb cutlets should be still pink inside. Set aside to rest for 5-10 minutes.

To assemble:

In a large bowl, gently toss to combine the wild rocket, roasted squash, couscous, feta cheese and almonds, Season with salt and pepper. Transfer to a serving dish. Lay the lamb cutlets on top. Add a few generous dollops of tzatziki on top. Garnish with fresh mint leaves. Serve the extra tzatziki on the size.

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Servings per package: 2.5

Serving Size:40 g

Avg Quantity per serve Avg Quantity per 100g
Energy  38 kJ 95 g
Protein 1.3 g 3.2 g
Fat, Total 0.2 g 0.5 g
– saturated <0.1 g <0.1 g
Carbohydrate 0.1 g 0.2 g
– sugars 0.1 g 0.2 g
Dietary Fibre 0.9 g 2.3 g
Sodium 5 mg 13 mg
Vitamin A 89 ug (12% RDI*) 222 ug

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

*Recommended Daily Intake (NZ Adult)

timer Total time 60 mins hourglass_empty Prep time 30 mins timer Cook time 30 mins people Serving 4 People info_outline Difficulty Moderate

Roasted squash

  • ¼ crown squash or pumpkin
  • 1 tsp oregano
  • Salt
  • Pepper
  • Olive oil


  • Couscous 200g
  • 315ml vegetable stock
  • 50ml olive oil
  • Juice of 1 lemon


  • 1 cup plain Greek yogurt
  • ¼ cucumber grated
  • 1 clove garlic minced
  • 1 tsp olive oil
  • 1 tsp dried dill
  • 1 tablespoon lemon juice

Lamb cutlets

  • 8 x lamb cutlets or chops
  • 1 sprig rosemary
  • 1 sprig thyme
  • ½ tsp oregano
  • 2 cloves garlic
  • ¼ cup olive oil
  • Salt and pepper

Assembling ingredients

  • 2 large handfuls LeaderBrand Wild Rocket
  • 80g feta cheese
  • 1 tablespoon toasted sliced almonds
  • Fresh mint leaves