Dukkah crusted lamb cutlets
14
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Dukkah is a Middle Eastern spice blend that nicely complements lamb.
Ingredients
Oil spray
2 x 3 second spray(s)
Red capsicum
2 large, cut into large flat pieces
Red onion
2 medium, cut into 8 wedges
Dukkah
⅓ cup(s)
Lamb Frenched cutlet or rack, raw
685 g, (buy 850g rack or 18 individual), fat trimmed
Wholemeal pita bread
240 g, (6 medium)
Black olives, drained
40 g, halved lengthways
Rocket
80 g
Olive oil
1 tbs, extra virgin
Vinegar
2 tsp, red wine
Instructions
1
Preheat a covered barbecue to medium. Lightly spray capsicums and onions with olive oil and cook, covered, for 15 mins or until tender and lightly browned. Set aside, covered with a piece of foil, until cool enough to handle. Peel skin from capsicums, and cut into strips.
2
Spread dukkah onto a plate. Press lamb into dukkah to coat both sides. Lightly spray lamb with olive oil, and cook uncovered on the grill plate for 2-3 mins each side for medium or to your liking. Set aside to rest for 5 mins.
3
Warm bread by heating on the barbecue (flat and/or grill plate) for 2-3 mins each side.
4
Combine capsicums, onions, olives and salad leaves. Drizzle with combined extra virgin olive oil and vinegar, and divide between serving plates. Top with lamb. Serve with bread.
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