Dukkah lamb cutlets with mint recipe

Name: Dukkah lamb cutlets with mint recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 8 large lamb cutlets (or chops or noisettes); 265 g (9.3oz) hazelnuts; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 190 g (6.7oz) sesame seeds; 2 tsp sea salt flakes; 2 tsp freshly ground black pepper; 1 handful mint leaves; 4 tbsp pomegranate seeds; 1 preserved lemon, skin only, julienned; 0.5 lemon, juice only; 3 tbsp olive oil

Servings: persons

3 tbsp olive oil
8 large lamb cutlets (or chops or noisettes)
265 g (9.3oz) hazelnuts
1 tbsp coriander seeds
1 tbsp cumin seeds
190 g (6.7oz) sesame seeds
2 tsp sea salt flakes
2 tsp freshly ground black pepper
1 handful mint leaves
4 tbsp pomegranate seeds
1 preserved lemon, skin only, julienned
0.5 lemon, juice only
3 tbsp olive oil

1
Preheat the oven to 160C.
2
Put the hazelnuts on one baking tray, and the coriander and cumin seeds on a separate tray, and bake until toasted, approximately 15 minutes.
3
After the hazelnuts and seeds have been in the oven for 10 minutes, add the sesame seeds on a separate tray and toast for the remaining 5 minutes, or until lightly coloured.
4
Remove all the trays from the oven and allow the nuts and seeds to cool to room temperature.
5
Put the hazelnuts in a food processor and pulse to a coarse breadcrumb size.
6
(You could also crush the hazelnuts the traditional way using a mortar and pestle good exercise for the biceps!)
7
Transfer the hazelnuts to a large mixing bowl.
8
Put the cumin and coriander seeds in the food processor and process until almost a powder.
9
Use a mortar and pestle to do this if you prefer.
10
Add this powder to the bowl along with the toasted sesame seeds, salt and pepper.
11
Mix well using a wooden spoon.
12
Put the olive oil and 6 tablespoons of the dukkah in a large bowl and mix together.
13
Store the excess dukkah in an airtight container in a cool, dry place.
14
Add the lamb and rub the dukkah mixture into the meat.
15
Cover the bowl and transfer to the fridge to marinate for 30 minutes.
16
To make the salad, put the mint, pomegranate seeds and preserved lemon in a bowl.
17
Shake together the lemon juice and olive oil in a small jar.
18
Pour over the salad, toss gently and season with salt and freshly ground black pepper, taking care not to use too much salt as there is salt in the dukkah on the cutlets.
19
Heat the barbecue to high or heat a chargrill pan over high heat on your stovetop.
20
Cook the lamb cutlets for 23 minutes on each side.
21
Remove the pan from the heat and rest the lamb for 5 minutes before serving with the mint and pomegranate salad.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tbsp olive oil, 8 large lamb cutlets (or chops or noisettes), 265 g (9.3oz) hazelnuts, 1 tbsp coriander seeds, and more.

Yes, Dukkah lamb cutlets with mint recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!