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Pistachio dukkah lamb cutlets with lentil and haloumi salad
Pistachio dukkah lamb cutlets with lentil and haloumi salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Pan-seared lamb cutlets coated in fragrant Dukkah spices, paired with a savory haloumi, peppery rocket, and hearty lentil salad.
Ingredients:
  • Canola oil, to shallow fry
  • Lemon wedges, to serve
  • 45g pkt Pistachio Dukkah
  • 140g breadcrumbs
  • 20.00 ml lemon zest
  • 31.50 gm lemon juice
  • Salt and pepper
  • 2 Free Range Eggs, lightly whisked
  • 8 Lamb Cutlets
  • 27.30 gm olive oil
  • 180g haloumi, thinly sliced
  • 2 x 400g cans Brand Lentils, drained, rinsed
  • 82.50 ml semi-dried tomatoes
  • 1/2 red onion, thinly sliced
  • 1 Lebanese cucumber, coarsely chopped
  • 30g rocket leaves
  • 20.00 ml mint, finely chopped
  • 1 tsp white wine vinegar
Instructions:
  • Mix together the dukkah, breadcrumbs, and lemon zest on a plate. Season with salt and pepper. Dip each cutlet into the egg and then coat with the breadcrumb mixture. Transfer to a plate and repeat for the remaining lamb. Chill in the fridge for 10 minutes before cooking.
  • Heat 2 teaspoons of olive oil in a medium frying pan over medium heat. Cook the haloumi for 1-2 minutes on each side until golden, then transfer to a plate. In a bowl, mix lentils, tomato, onion, cucumber, and rocket. In a separate small bowl, combine the rest of the olive oil, 1 1/2 tablespoons lemon juice, mint, and white wine vinegar. Season with salt and pepper, then pour over the salad and toss. Finally, add the haloumi and gently toss everything together.
  • Cover the base of a large frying pan with canola oil and heat over medium heat. Cook the cutlets in batches for 2-3 minutes on each side or until done to your preference. Transfer the cooked cutlets to a plate and let them rest for 5 minutes before serving.
  • Arrange the salad on serving plates, place the lamb cutlets on top, and garnish with lemon wedges before serving.

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