Nutty Dukkah-Coated Lamb Cutlets
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Fusion
Author:
Sophia
Servings
4
Prep Time
10 minutes
Cook Time
15-20 minutes
Tender lamb cutlets, coated in a crunchy layer of our signature Nutty Dukkah, then pan-seared until golden and fragrant. Every bite is a flavour explosion—nutty, herby, and perfectly savoury, with just the right amount of crunch.
These cutlets are an easy way to impress at dinner (or just treat yourself, no judgment). Juicy lamb, crispy dukkah—simple, bold, and seriously satisfying. Dinner just got a major upgrade.
Ingredients
-
8 lamb cutlets
-
2 tablespoons olive oil (divided)
-
2 tablespoons Dijon mustard
-
½ cup Soka Pantry Nutty Dukkah
-
Fresh herbs (mint, parsley, or cilantro), for garnish
-
salt, to taste
Directions
Prep the Lamb:
Pat lamb cutlets dry. Season both sides with salt and pepper.Coat with Mustard:
Brush each cutlet with a thin layer of Dijon mustard.Crust with Nutty Dukkah:
Press Soka Pantry Nutty Dukkah firmly onto both sides of each cutlet so it sticks well.Sear and Cook:
Heat olive oil in a large oven-proof skillet over medium-high heat.
Sear lamb cutlets for 1–2 minutes per side, until golden and crusty.Finish (Optional):
If your cutlets are thick, transfer the skillet to a preheated oven at 200°C (400°F) for 3–5 minutes for your preferred doneness.Rest & Serve:
Let lamb rest for 3–5 minutes. Garnish with fresh herbs and serve immediately.
Recipe Note
- For extra crunch, really press the dukkah onto the lamb.
- No oven? Just cook a little longer on the stovetop, flipping often.
- Great with a squeeze of lemon and a fresh salad on the side.