Dukkah lamb cutlets with spiced sweet potato
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The mixture of herbs and spices in the dukkah give these lamb cutlets a fantastic flavour.
Ingredients
Orange sweet potato (kumara)
700 g, peeled, chopped
Lamb Frenched cutlet or rack, raw
360 g, (8 x 50g cutlets), fat trimmed
Dukkah
1 tbs, spice mix
Olive oil
2 tsp
Garlic
1 clove(s), crushed
Fresh ginger
1 tsp, grated
Ground cumin
1 tsp
Fresh coriander
1 tsp, ground
Green string beans
250 g, trimmed
Sugar snap peas
150 g, trimmed
Fresh coriander
1 tbs
Instructions
1
Boil, steam or microwave the sweet potato until tender. Drain.
2
Meanwhile, sprinkle both sides of cutlets with dukkah. Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow lamb to rest for 5 minutes before serving.
3
Heat oil in a large saucepan over medium heat. Cook garlic and ginger, stirring for 1 minute or until fragrant. Add cumin and ground coriander and cook, stirring, for 1 minute. Add sweet potato and stir to combine. Remove from heat. Using a fork, roughly mash potato. Season with salt and freshly ground black pepper.
4
Meanwhile, boil, steam or microwave beans and sugar snap peas until just tender. Drain. Serve lamb with mash, steamed vegetables and sprinkled with coriander.
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