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Dukkah-crusted Lamb Cutlets with Pesto Cous Cous

by GMV - Got My Vote!' (follow)
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Easy (2874)      Lamb (64)      BBQ (36)      Main (26)      Cous Cous (16)      Dukkah (4)      Cutlet (3)     
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

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

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.
Remove and set aside.
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.

#Cous Cous
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