Dukkah-crusted lamb with garlic yoghurt
- Total Time
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!
olive oil1 tbs
French trimmed lamb cutlet(s) or rack(s)480 g, (Buy 12 x 50g cutlets)
dukkah2 tbs, pistachio variety
cherry tomato400 g, baby variety, halved
chickpeas, canned, rinsed, drained1 can(s), (Buy 1 x 400g can)
fresh coriander1 cup(s)
lemon juice2 tbs
99% fat-free plain yoghurt½ cup(s), (120g)
garlic1 clove(s), crushed
- 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.