Recipe

Dukkah-crumbed lamb cutlets & roasted cauliflower salad

This delicious and hearty lamb dinner recipe brings together all the great flavours and ingredients of the Middle East

Mar 29, 2023 12:00am
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

  • 1 small cauliflower, trimmed, cut into 1.5cm florets
  • 300 g small orange kūmara, sliced thickly
  • 1/4 cup (60ml) olive oil
  • 2/3 cup (90g) dukkah
  • 2 Tbsp pomegranate molasses or balsamic glaze
  • 12 French-trimmed lamb cutlets
  • Cooking oil spray
  • 1 Tbsp fresh flat-leaf parsley leaves
  • 1 Tbsp fresh mint leaves
  • 1/4 cup (20g) flaked natural almonds, toasted lightly
  • 100 g rocket, mixed salad leaves or watercress
  • Lemon wedges, to serve
  • 1/4 tsp smoked paprika
Tahini herb dressing
  • 1/4 cup (140g) tahini
  • 1/4 cup (60ml) lemon juice
  • 1 garlic clove, crushed
  • 1/4 cup (60ml) cold water
  • 2 Tbsp finely chopped fresh coriander
  • 2 Tbsp finely chopped fresh mint

Method

  • 1
    Preheat oven to 220°C. Line three large oven trays with baking paper.
  • 2
    Place cauliflower and kūmara on two oven trays. Drizzle with half of the oil. Season. Roast for 20 minutes or until golden and tender.
  • 3
    Place dukkah in a shallow bowl. Combine pomegranate molasses with the remaining oil. Rub onto lamb. Season. Press lamb firmly onto dukkah to coat both sides. Place on remaining lined oven tray. Spray lamb lightly with oil. Roast for 12 minutes for medium-rare or until golden and cooked as desired.
  • 4
    To make the tahini herb dressing, combine all the ingredients in a small bowl until emulsified. Season to taste. (Makes 1 cup.)
  • 5
    Arrange cauliflower and kūmara on a platter. Top with lamb, herbs and almonds. Serve with rocket, lemon wedges and the tahini herb dressing, sprinkled with paprika.

Notes

Dukkah, an Egyptian spice blend made from roasted nuts and aromatic spices, makes a great gluten-free alternative for crumbing cutlets.

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