Dukkah Lamb Cutlets
Dukkah Lamb Cutlets

Ingredients

Method

  • 1⁄2 tsp cloves
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • Pinch of turmeric
  • Pinch of chilli flakes
  • 50g chopped hazelnuts
  • 30g chopped pistachios
  • 1 tbsp sesame seeds
  • 4 tbsp honey
  • Juice of 1 orange
  • Salt and pepper
  • 4 tbsp olive oil
  • 12 lamb cutlets
  • Make your dukkah mix by dry frying the cloves, fennel, coriander, and cumin for a couple of minutes until fragrant. Grind in a pestle and mortar until smooth, then mix in a bowl with all the other ingredients (minus the meat).
  • Rub your lamb cutlets with your dukkah and orange mixture until well covered, then grill on a barbecue for 3 minutes on each side, or until done to your liking. Serve with couscous or your choice of green vegetables.
30 mins
4 serving
This recipe pairs perfectly with the Clos Clare Shiraz 2016 from Clare Valley, Australia.

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