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1
Preheat the oven to 160C.
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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.
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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.
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4
Remove all the trays from the oven and allow the nuts and seeds to cool to room temperature.
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5
Put the hazelnuts in a food processor and pulse to a coarse breadcrumb size.
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6
(You could also crush the hazelnuts the traditional way using a mortar and pestle good exercise for the biceps!)
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7
Transfer the hazelnuts to a large mixing bowl.
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8
Put the cumin and coriander seeds in the food processor and process until almost a powder.
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9
Use a mortar and pestle to do this if you prefer.
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10
Add this powder to the bowl along with the toasted sesame seeds, salt and pepper.
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11
Mix well using a wooden spoon.
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12
Put the olive oil and 6 tablespoons of the dukkah in a large bowl and mix together.
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13
Store the excess dukkah in an airtight container in a cool, dry place.
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14
Add the lamb and rub the dukkah mixture into the meat.
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15
Cover the bowl and transfer to the fridge to marinate for 30 minutes.
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16
To make the salad, put the mint, pomegranate seeds and preserved lemon in a bowl.
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17
Shake together the lemon juice and olive oil in a small jar.
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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.
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19
Heat the barbecue to high or heat a chargrill pan over high heat on your stovetop.
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20
Cook the lamb cutlets for 23 minutes on each side.
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21
Remove the pan from the heat and rest the lamb for 5 minutes before serving with the mint and pomegranate salad.
