Dukkah crusted lamb cutlets
2 x 3 second spray(s)
2 large, cut into large flat pieces
2 medium, cut into 8 wedges
French trimmed lamb cutlet(s) or rack(s)
685 g, (buy 850g rack or 18 individual), fat trimmed
Wholemeal pita bread
240 g, (6 medium)
Black olives, drained
40 g, halved lengthways
1 tbs, extra virgin
2 tsp, red wine
- 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.
- 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.
- Warm bread by heating on the barbecue (flat and/or grill plate) for 2-3 mins each side.
- 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.