Kimberly Wyatt’s lamb cutlets with couscous recipe on Lorraine May 31, 2016May 31, 2016admin Kimberly Wyatt served up a tasty lamb cutlets with cooling mint couscous from her kitchen garden on today’s episode of Lorraine. Related PostsJohn Whaite Chocolate and cherry bakewell recipe on LorraineJohn Whaite Crispy chicken crispies with Stilton Sriracha sauce recipe on LorraineLevi Roots Caribbean Christmas pudding recipe on LorraineNadia’s salmon in Prosecco recipe on LorraineJames Tanner sugar-free banana loaf with maple frosting recipe on LorraineSimon Rimmer bread and butter pudding with Earl Grey tea recipe on Eat the Week with IcelandKimberly’s summertime salmon and sweet potatoes recipe on LorraineKimberly’s sunshine sesame chicken recipe on LorraineBenjamina’s ricotta pancakes with maple butter and crispy bacon recipe on LorraineBenjamina’s Eton mess cake recipe on Lorraine