Dukkah-crusted lamb with garlic yoghurt
Lamb French cutlet(s) or rack(s), raw
480 g, (Buy 12 x 50g cutlets), fat trimmed
2 tbs, pistachio variety
400 g, baby variety, halved
Canned chickpeas, rinsed and drained
1 400g can
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
1 clove(s), crushed
- 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.
- Combine tomatoes, chickpeas, coriander, remaining oil and half the juice in a large bowl. Season with salt and pepper.
- Combine yoghurt, garlic and remaining juice in a small bowl. Season with salt and pepper. Serve lamb with garlic yoghurt and chickpea salad.