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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
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