Dukkah-crusted lamb with garlic yoghurt
12
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Make lamb cutlets the star of the dish with this crunchy pistachio dukkah. These flavours will go so well with the salad, young and old will never want cutlets any other way!
Ingredients
Olive oil
1 tbs
Lamb Frenched cutlet or rack, raw
480 g, (Buy 12 x 50g cutlets), fat trimmed
Dukkah
2 tbs, pistachio variety
Cherry tomatoes
400 g, baby variety, halved
Canned chickpeas, rinsed and drained
1 400g can
Fresh coriander
1 cup(s)
Lemon juice
2 tbs
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Garlic
1 clove(s), crushed
Instructions
1
Heat half the oil in a large non-stick frying pan over medium-high heat. Sprinkle lamb with dukkah. Cook for 2–3 minutes each side or until cooked to your liking.
2
Combine tomatoes, chickpeas, coriander, remaining oil and half the juice in a large bowl. Season with salt and pepper.
3
Combine yoghurt, garlic and remaining juice in a small bowl. Season with salt and pepper. Serve lamb with garlic yoghurt and chickpea salad.
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