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Photo of Dukkah-crusted lamb with garlic yoghurt by WW

Dukkah-crusted lamb with garlic yoghurt

12
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

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

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