Dukkah crusted lamb cutlets
2 x 3 second spray(s)
2 large, cut into large flat pieces
2 medium, cut into 8 wedges
French trimmed lamb cutlet(s) or rack(s)
685 g, (buy 850g rack or 18 individual), fat trimmed
Wholemeal pita bread
240 g, (6 medium)
40 g, halved lengthways
1 tbs, extra virgin
2 tsp, red wine
- Preheat a covered barbecue to medium. Lightly spray capsicums and onions with olive oil and cook, covered, for 15 mins or until tender and lightly browned. Set aside, covered with a piece of foil, until cool enough to handle. Peel skin from capsicums, and cut into strips.
- Spread dukkah onto a plate. Press lamb into dukkah to coat both sides. Lightly spray lamb with olive oil, and cook uncovered on the grill plate for 2-3 mins each side for medium or to your liking. Set aside to rest for 5 mins.
- Warm bread by heating on the barbecue (flat and/or grill plate) for 2-3 mins each side.
- Combine capsicums, onions, olives and salad leaves. Drizzle with combined extra virgin olive oil and vinegar, and divide between serving plates. Top with lamb. Serve with bread.