Awakening your culinary senses, this recipe is bursting with flavour, crunch and satisfaction!
Two very satisfying ingredients, Dukkah + lamb make a tasty and iron-rich dish.
Simply coat lamb cutlets in your pre-made Dukkah and cook to liking.
- Lamb is high in protein and delivers a good dose of iron and amino acids.
- Adding Dukkah that includes coriander and cumin seeds adds another element of iron-boosting qualities of this recipe.
Dukkah Crusted Lamb Cutlets
- Place Dukkah onto a flat plate. Press both sides of the lamb cutlets into the Dukkah to coat.
- Heat oil in large frying pan over medium heat. Add cutlets and cook for 4 minutes each side or until cooked to your liking.
- We like to serve Dukkah Crusted Lamb Cutlets with roasted tomatoes and salad or cooked greens such as steamed broccoli, silverbeet, green beans, sautéed brussels sprouts or spinach.
- You can also substitute lamb cutlets for lamb chops, chicken tenderloins or fillets of fish.
- To help extra dukkah stick to your cutlets, dip cutlets into whisked eggs first then coat with dukkah.
- Substitute nuts in Dukkah recipe with seeds such as Sunflower Seed Kernels or Pumpkin Seedsor follow our recipe for Nut Free Dukkah.
- Substitute lamb cutlets for roasted vegetables. Dice your favourite roasting vegetables (such as beetroot, carrot, sweet potato, pumpkin, turnip or parsnip) and toss in olive oil and Dukkah until well coated. Roast in a pre-heated oven for 30 -35 minutes or until vegetables are cooked through and golden.