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Dukkah Crusted Lamb Cutlets with Tabbouleh

Type of Dish: Main
Prep Time:
15 min
Marinating Time:
Cooking Time:
15 min
Primary Ingredient:
Best Suited for: Lazy Sundays

You can buy some very good quality prepared dukkah blends, but you will always get something that little bit better when you prepare it fresh.

Goes Well With


  • 12
    Lamb Cutlets
  • 2
    Cumin Seeds
  • 2
    Ground Coriander
  • 1/4
    Sesame Seeds
  • 1/2
    Blanched Almonds
  • 1/2
    Peeled Pistachio Nuts
  • 1
    Sea Salt
  • 1/2
    Olive Oil


  • 1 Dry roast the cumin seeds and ground coriander in a frying pan with no oil until the aromas are released but they don’t brown too much.
  • 2 Chop the nuts in a food processor to crumbs but not a fine powder then add the roasted spices, salt and sesame seeds, stirring to mix well. Place the dukkah onto a plate.
  • 3 Brush the cutlets with half the oil then press them into the dukkah mix.
  • 4 Heat the flat grill of your BBQ and brush with the remaining oil. Cook the lamb over medium high heat to medium rare and serve with a bowl of tabouleh.

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