Dukkah-crusted lamb cutlets are a great and tasty idea. The crunchy nuts and aromatic spices complement well with all lamb dishes.
This is really a simple dish. Just crust some lamb cutlets with dukkah and fry or BBQ. Serve with pesto cous cous and a dallop of Tzatziki dip for a light and satisfying BBQ meal.
Perfect for weekend BBQ.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 3 servings
Ingredients
6 lamb cutlets
150g parsley
50g pine nuts
50g long almond nuts
10g rosemary
50ml red wine
1 tablespoon of balsamic vinegar
4 tablespoon of cooking oil
1 smal truss tomato
2 cups of cous cous
1 egg
1 lime
50g dukkah
50g flour
50g breadcrumbs
Salt and pepper
Method
Marinate the lamb cutlets in red wine and leave them in the fridge for 1 hour.
Drizzle some olive oil on the lamb cutlets and give them a good rub.
Season with cracked black pepper.
Arrange flour, beaten egg, breadcrumb and dukkah on bench as shown.
Mix the nuts, rosemary and parsley together and roughly grind them into a coarse texture.
Dip the lamb cutlets into the flour, egg, breadcrumb and dukkah.
Lastly coat the lamb cutlets in the parsely & nuts mixture.
Heat oil on medium and gently place the lamb cutlets in the hot pan. (Grill on the BBQ would be a better alternative)
Pan fried the lamb cutlets over a medium heat.
Cook until the dukkah turned golden and the spices smell aromatic.
Continue with the rest of the lamb cutlets
Cook cous cous according to packet instructions.
Stir in 2 teaspoon of pesto sauce and cubed tomatoes.
Add a tablespoon of aged balsamic vinegar.
Season with salt and pepper.
Plate the cous cous into 3 serving plates.
Plate 2 lamb cutlets on top of the cous cous.
Garnish with chopped parsley.
Season with salt and pepper.
Serve warm with a lime wedge on the side.
Optional: serve with a dallop of Tzatziki dip.
Categories
#Lamb
#Main
#BBQ
#Easy
#Dukkah
#Cous Cous
#Cutlet