Dukkah lamb cutlets with quinoa salad
This quick recipe is a lifesaver for midweek suppers. The dry dukkah spice mix is also great as a dip for flatbreads.
Ingredients
For the quinoa salad
- 200g/7oz quinoa, cooked according to the packet instructions
- handful fresh parsley, chopped
- 1 tbsp chopped fresh mint
- 1 red pepper, finely diced
- 1 cucumber, finely diced
- 1 red onion, finely diced
- 2 tbsp extra virgin olive oil
- 1 lemon, juice only
- salt and freshly ground black pepper
For the dukkah
- Β½ tsp cloves
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp paprika
- pinch turmeric
- Β½ tsp chilli flakes
- 50g/2oz hazelnuts, chopped
- 30g/1oz pistachios, chopped
- 1 tbsp sesame seeds
- 4 tbsp honey
- 1 orange, juice only
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 12 lamb cutlets
Method
For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper.
For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth.
Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined.
Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking.
To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.
