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Hazelnut dukkah lamb cutlets with broad bean and fetta salad
Hazelnut dukkah lamb cutlets with broad bean and fetta salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Enhance lamb dish with nutty dukkah for extra depth and flavor.
Ingredients:
  • 500g frozen broad beans
  • 200g sugar snap peas, halved lengthways
  • 1 bunch watercress, sprigs picked
  • 12 Lamb Cutlets, French trimmed
  • 200g marinated fetta
  • 20.00 ml red wine vinegar
  • 5.90 gm Dijon mustard
  • 82.50 ml hazelnuts
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 12.00 gm sesame seeds
  • 1.20 gm salt
Instructions:
  • Preheat your oven to 180C (160C fan forced). Spread hazelnuts on a baking tray and bake for 10 minutes until toasted. Let them cool slightly, then rub with a tea towel to remove skins and coarsely chop.
  • Heat a small frying pan over medium heat. Cook cumin and coriander, stirring constantly, for 1 minute until fragrant. Transfer to a bowl. Then toast sesame seeds in the same pan for 1 minute until golden brown.
  • Pulse hazelnuts, cumin, and coriander in a food processor until finely chopped. Transfer to a bowl and mix in sesame seeds, salt, and pepper to season.
  • Boil broad beans for 2 minutes in a large saucepan, then cool in cold water, remove skins, and transfer to a large bowl.
  • Boil peas in a small saucepan for 2 minutes until tender. Quickly cool in cold water, drain well, then combine with broad beans and watercress.
  • Preheat a large frying pan over high heat. Sear cutlets for 2 minutes on each side for medium doneness, or to your preferred level. Remove from heat, coat each cutlet lightly with dukkah, then transfer to a plate, cover with foil, and let rest for 5 minutes before serving.
  • Drain the feta, saving 1/4 cup of the oil. Mix the reserved oil, vinegar, and mustard in a small bowl. Drizzle over the salad and toss gently. Serve on plates, sprinkle with feta, and top with cutlets.

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