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Photo of Dukkah lamb cutlets with spiced sweet potato by WW

Dukkah lamb cutlets with spiced sweet potato

Total Time
35 min
15 min
20 min
The mixture of herbs and spices in the dukkah give these lamb cutlets a fantastic flavour.


Orange sweet potato (kumara)

700 g, peeled, chopped

Lamb French cutlet(s) or rack(s), raw

360 g, (8 x 50g cutlets), fat trimmed


1 tbs, spice mix

Olive oil

2 tsp


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


  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.


You can use 1 teaspoon of ground cumin combined with 2 teaspoons of ground coriander instead of dukkah.