Dukkah-crusted lamb with garlic yoghurt

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Total Time:
15min
Prep:
5min
Cook:
10min
Serves:
4
Difficulty:
Moderate
Ingredients
  • 1 tbs olive oil
  • 480 g trimmed lamb frenched cutlet, (Buy 12 x 50g cutlets)
  • 2 tbs dukkah, pistachio variety
  • 400 g cherry tomato, baby variety, halved
  • 1 can(s) chickpeas, canned, rinsed, drained, (Buy 1 x 400g can)
  • 1 cup(s) fresh coriander
  • 2 tbs lemon juice
  • 1/2 cup(s) 99% fat-free plain Greek yoghurt, (120g)
  • 1 clove(s) garlic, crushed
Instructions

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.

Combine tomatoes, chickpeas, coriander, remaining oil and half the juice in a large bowl. Season with salt and pepper.

Combine yoghurt, garlic and remaining juice in a small bowl. Season with salt and pepper. Serve lamb with garlic yoghurt and chickpea salad.

Notes
SERVING SUGGESTION: Rocket and red witlof leaves. TIP: You can use Moroccan spice mix instead of dukkah.

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