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Dukkah lamb cutlets with tomato and spinach salad
Dukkah lamb cutlets with tomato and spinach salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in our budget-friendly Dukkah lamb cutlets with a refreshing side salad for a flavorful and versatile meal!
Ingredients:
  • 82.50 ml dry-roasted hazelnuts
  • 2.50 gm ground cumin
  • 12.00 gm sesame seeds
  • 82.50 ml wholemeal breadcrumbs
  • 1 egg
  • 8 (60g each) lamb cutlets
  • 1 medium red onion, cut into thin wedges
  • 9.20 gm olive oil
  • 250g cherry tomatoes
  • 20.60 gm French dressing
  • 100g baby spinach
Instructions:
  • Preheat the oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper and place the onion on it. Drizzle with oil and bake for 15 to 20 minutes until tender, adding the tomatoes for the last 10 minutes. Remove from the oven and transfer to a bowl. Add dressing and toss to combine.
  • In a food processor, pulse hazelnuts until finely ground. Mix hazelnuts with cumin, sesame seeds, and breadcrumbs on a plate. Lightly whisk an egg in a shallow bowl. Dip each cutlet in the beaten egg, then coat in the hazelnut mixture. Place the coated cutlets on a baking tray. Repeat with the rest of the cutlets.
  • In a hot frying pan, sear the cutlets for 2 minutes on each side, or until desired doneness. Combine spinach with the tomato mixture and mix well. Serve the cutlets with a side of salad.

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