Name: Dukkah lamb with pumpkin fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1/2 quantity Smoky roast pumpkin (see related recipe); 1 egg yolk; 20.00 ml finely chopped fresh coriander leaves; 2 green onions, thinly sliced; 125.00 ml plain flour; 1 garlic clove, crushed; 40.00 ml pistachio dukkah; 36.40 gm olive oil; 8 french-trimmed lamb cutlets; 10g butter; Baby spinach leaves, to serve

Dukkah lamb with pumpkin fritters

0 Likes

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Spiced lamb and pumpkin with North-African Dukkah seasoning.

Ingredients:

10g butter
1/2 quantity Smoky roast pumpkin (see related recipe)
1 egg yolk
20.00 ml finely chopped fresh coriander leaves
2 green onions, thinly sliced
125.00 ml plain flour
1 garlic clove, crushed
40.00 ml pistachio dukkah
36.40 gm olive oil
8 french-trimmed lamb cutlets
Baby spinach leaves, to serve

Instructions:

In a medium bowl, gently mash the pumpkin with a fork. Mix in egg yolk, coriander, onion, and half of the flour. Season with salt and pepper, then thoroughly combine. Shape the mixture into 8 patties and coat them by gently tossing in the remaining flour on a plate.
Preheat a chargrill pan over medium-high heat. In a large bowl, mix garlic, dukkah, and half of the oil. Add lamb and toss to coat well. Cook lamb in batches for 3 to 4 minutes on each side for medium doneness or to your preference.
In a large frying pan over medium-high heat, heat butter and remaining oil until sizzling. Cook patties for 2 to 3 minutes per side or until golden brown.
Plate the lamb alongside pumpkin fritters and fresh spinach leaves for a vibrant and satisfying meal.

We use cookies

Similar Recipes

Dukkah-crusted lamb with roast pumpkin couscous

Dukkah-coated lamb racks with Moroccan-spiced vegetables

Dukkah lamb cutlets with tomato and spinach salad

Hazelnut dukkah lamb cutlets with broad bean and fetta salad

Pistachio dukkah lamb cutlets with lentil and haloumi salad