Dukkah lamb with watermelon and feta salad
½ cup(s), (100g)
Lamb French cutlet(s) or rack(s), raw
320 g, (Buy 8x50g cutlets), fat trimmed
2 tbs, pistachio
600 g, peeled, cut into 2cm pieces
2 tbs, leaves, plus extra to garnish
Reduced fat feta cheese
75 g, crumbled
1 x 3 second spray(s)
- Cook barley in a large saucepan of boiling water following packet instructions or until just tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl.
- Meanwhile, lightly spray both sides of lamb with oil. Sprinkle with dukkah. Heat 1 tbs oil in a large frying pan over medium-high heat. Cook lamb for 2 minutes each side or until cooked to your liking.
- Add watermelon, basil, juice and remaining oil to barley and toss to combine. Add feta and season with pepper.
- Serve lamb with watermelon salad, baby spinach and basil leaves.