DUKKAH CRUSTED LAMB CUTLETS

A tasty lamb dish that you'll have ready in minutes. A great mid-week recipe that will satisfy the whole family.

5 minutes prep.

10 minutes cooking

Serves 4

Ingredients

  • 12 lamb cutlets
  • 7tbs extra virgin olive oil, plus extra
  • to drizzle
  • ¼ cup (30g) dukkah, plus extra to serve
  • Finely grated zest and juice of 1 lemon,
  • plus extra wedges to serve
  • 400g can chickpeas, drained, rinsed
  • and patted dry
  • ¼ cup (60ml) pomegranate seeds
  • 1 bunch each mint and coriander,
  • sprigs picked
  • 150g feta, crumbled
 

Method

  1. Drizzle lamb with 1 tbs olive oil. Season and cover in dukkah and lemon zest to create a crust.
  2. Heat 2 tbs oil in a large frypan over medium heat.
  3. Cook cutlets for 3-4 minutes a side until just cooked through.
  4. Remove from the pan and set aside to rest, lightly covered with foil.
  5. Heat 2 tbs oil in a small frypan over medium-high heat. Add the chickpeas, season and cook for 4-5 minutes until crispy.
  6. Drain on paper towel and cool.
  7. To make the salad, combine chickpeas, pomegranate and herbs then top with feta. Combine the remaining 2 tbs oil, lemon juice and resting juices from the lamb then season and drizzle over the salad.
  8. Serve lamb with salad and extra dukkah, and drizzle over extra oil.
 
RECIPES

DUKKAH CRUSTED LAMB CUTLETS

A tasty lamb dish that you'll have ready in minutes. A great mid-week recipe that will satisfy the whole family.

5 minutes prep.

10 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 12 lamb cutlets
  • 7tbs extra virgin olive oil, plus extra
  • to drizzle
  • ¼ cup (30g) dukkah, plus extra to serve
  • Finely grated zest and juice of 1 lemon,
  • plus extra wedges to serve
  • 400g can chickpeas, drained, rinsed
  • and patted dry
  • ¼ cup (60ml) pomegranate seeds
  • 1 bunch each mint and coriander,
  • sprigs picked
  • 150g feta, crumbled
 

Method

  1. Drizzle lamb with 1 tbs olive oil. Season and cover in dukkah and lemon zest to create a crust.
  2. Heat 2 tbs oil in a large frypan over medium heat.
  3. Cook cutlets for 3-4 minutes a side until just cooked through.
  4. Remove from the pan and set aside to rest, lightly covered with foil.
  5. Heat 2 tbs oil in a small frypan over medium-high heat. Add the chickpeas, season and cook for 4-5 minutes until crispy.
  6. Drain on paper towel and cool.
  7. To make the salad, combine chickpeas, pomegranate and herbs then top with feta. Combine the remaining 2 tbs oil, lemon juice and resting juices from the lamb then season and drizzle over the salad.
  8. Serve lamb with salad and extra dukkah, and drizzle over extra oil.
 
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