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Photo of Dukkah lamb with quinoa pilaf by WW

Dukkah lamb with quinoa pilaf

14
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Give yourself a weeknight charge with iron-rich kale and lamb.

Ingredients

Olive oil

1 tsp

Brown onion

1 medium, finely chopped

Carrot(s)

1 large, halved lengthways, thinly sliced

Quinoa

1 cup(s), rinsed, drained

Chicken stock

1½ cup(s)

Kale

2 cup(s), (1/2 bunch), stems trimmed, torn

Sugar snap peas

250 g, halved lengthways

Dukkah

2 tbs, pistachio

Lamb Frenched cutlet or rack, raw

480 g, (buy 12 x 50g cutlets), fat trimmed

Fresh coriander

1 cup(s)

Instructions

  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until onion softens. Add the carrot, quinoa and chicken stock and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed. Place the kale and sugar snap peas on top of the quinoa. Remove from heat. Set aside, covered, for 10 minutes to allow the greens to steam.
  2. Meanwhile, place the dukkah on a plate. Lightly coat each lamb cutlet.
  3. Heat a large frying pan over medium-high heat. Cook the cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  4. Use a fork to lightly fluff the quinoa and stir through the kale and sugar snap peas. Add the coriander and toss to combine. Season with salt and pepper. Divide among serving plates. Top with lamb cutlets and serve immediately.

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