Dukkah Lamb Cutlets With Quinoa Salad
This recipe combines the flavors of a vibrant quinoa salad with fragrant lamb cutlets coated in a spiced dukkah blend. The fresh herbs and crunchy nuts create a delightful texture, while the zesty orange and aromatic spices infuse the dish with warmth and depth. Enjoy this nutritious and flavorful meal that is perfect for a special dinner or a gathering with friends and family.
— Constant Cookbook
Ingredients
- 200g/7oz quinoa
- handful fresh parsley
- 1 tbsp chopped fresh mint
- 1 red pepper
- 1 cucumber
- 1 red onion
- 100ml/3½fl oz extra virgin olive oil
- 1 lemon
- salt and freshly ground black pepper
- ½ tsp cloves
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tsp paprika
- pinch turmeric
- ½ tsp chilli
- 50g/2oz hazelnuts
- 30g/1oz pistachios
- 1 tbsp sesame seeds
- 4 tbsp honey
- 1 orange
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 12 lamb cutlets
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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