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NUTTY DUKKAH-Coated Lamb Cutlets

Ingredients:

  • 8 lamb cutlets (approximately 200g each)
  • 1 tablespoon plain flour (for coating)
  • Himalayan salt, to taste
  • 2 tablespoons olive oil (for frying)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil (for mustard mixture)
  • 3 tablespoons NUTTY DUKKAH
  • Fresh herbs (e.g., mint, parsley, or cilantro) for garnishmore heat)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper, to taste
  • Grated Parmesan cheese (optional)
SHOP NUTTY DUKKAH

Instructions:

  1. Preheat the oven:

    • Set the oven broiler to 200°C (400°F) and allow it to heat up while you prepare the lamb cutlets.

  2. Prepare the lamb cutlets:

    • Place the lamb cutlets on a plate and sprinkle them with plain flour, ensuring they are fully coated. This will help the mustard and NUTTY DUKKAH adhere.
    • Season with Himalayan salt to taste.

  3. Sear the lamb cutlets:

    • Heat 2 tablespoons of olive oil in an oven-proof frying pan over medium-high heat.
    • Once the oil is hot, add the lamb cutlets to the pan and sear them for 1 minute per side until golden brown. This step creates a nice crust while locking in the flavor.
    • After searing, remove the cutlets from the pan and place them on a clean plate or chopping board.

  4. Coat with mustard and NUTTY DUKKAH:

    • In a small bowl, mix together Dijon mustard and 2 tablespoons of olive oil.
    • Using a brush or spoon, coat the lamb cutlets with the mustard and olive oil mixture. Ensure each cutlet is evenly covered.
    • Press the NUTTY DUKKAH firmly onto the lamb, ensuring all sides are coated. The Nutty Dukkah will form a delicious, crunchy crust during cooking.

  5. Cook in the oven:

    • Return the coated lamb cutlets to the oven-proof frying pan.
    • Place the pan in the oven and broil for 4-5 minutes, or until the lamb is cooked to your liking. For medium-rare, aim for an internal temperature of around 57-60°C (135-140°F).

  6. Rest the meat:

    • Once done, remove the lamb cutlets from the oven and cover them with a lid. Let them rest for 5 minutes to allow the juices to redistribute.

  7. Serve:

    • Garnish the lamb cutlets with fresh herbs like mint, parsley, or cilantro to add brightness and freshness.
    • Serve immediately with sides such as roasted vegetables, couscous, or a crisp salad.

This method of searing, coating, and then broiling creates beautifully tender and flavorful lamb with a crunchy, spiced Nutty Dukkah crust. The Dijon mustard adds a tangy base that pairs wonderfully with the smoky and nutty flavors of the Nutty Dukkah. Enjoy!

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