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Dukkah is our spice of the week – Dukkah crusted lamb cutlets recipe

Recipes
Dukkah is our spice of the week - Dukkah crusted lamb cutlets recipe, Dukkah is our spice of the week – Dukkah crusted lamb cutlets recipe

Dukkah is our spice of the week - Dukkah crusted lamb cutlets recipe, Dukkah is our spice of the week – Dukkah crusted lamb cutlets recipe

Dukkah is our spice of the week ….starring our dukkah crusted lamb cutlets. 

 

Dukkah is a solid favourite in the Relish Mama kitchen. It is somewhat of an unsung hero that features a blend of various spices and seeds that really does take a simple dish, such as these lamb cutlets, to a whole new level.

 

Dukkah is hugely versatile and can be enjoyed as a dip with crusty bread and extra virgin olive oil. It is also amazing used to coat meat or fish (or halloumi….hello!!!) prior to frying or baking.

 

This dish, Dukkah-crusted lamb cutlets with pomegranate molasses, was included in the Relish Mama cookbook – Family and I would love to share it with you today. I hope this inspires you to try something new this week with dukkah and pomegranate molasses from the Relish Mama shop.

 

 

Dukkah is our spice of the week – Dukkah crusted lamb cutlets recipe

This recipe serves 8 as a canapé / starter or make more as the main dish and serve with a salad or some lovely creamy mashed potatoes.

2 tablespoon pomegranate molasses
2 tablespoon honey
8 small lamb cutlets, well-trimmed
A good drizzle of olive oil
2+ tablespoons dukkah

 

Yoghurt dressing
½ cup natural or Greek yoghurt
¼ cup tahini paste
Juice of ½ lemon
Sea salt

 

Allow lamb to rest for half hour on the benchtop before cooking.

 

Whisk pomegranate molasses and honey in a small bowl and set aside.

 

To make the yoghurt dressing, mix together the yoghurt with the freshly squeezed lemon juice as well as ¼ cup tahini paste. Season to taste.

 

Season lamb well olive oil and sea salt while your bbq grill is reaching optimum temperature. You are looking for direct heat (all burners are on).

 

Once ready to grill, place cutlets on bbq and cook for 2 minutes on each side (total 4 minutes). This a delicate cut of meat so following the timing above will ensure medium-rare. Transfer lamb to a plate and very loosely cover with foil to rest and keep warm for just 1-2 minutes. Holding each cutlet by the bone end, dip both sides of meat in dukkah to coat and transfer to a platter. Drizzle pomegranate mixture over cutlets and serve and dollop on the tahini yoghurt.

 

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