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Pistachio dukkah-crusted lamb with roasted tomato fattoush
Pistachio dukkah-crusted lamb with roasted tomato fattoush
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spice-crusted grilled lamb for quick and flavorful weeknight meals.
Ingredients:
  • 4 small wholemeal pita pockets
  • 18.20 gm olive oil
  • 1 tsp sumac
  • 2 x 275g pkt baby egg truss tomatoes
  • 4 (about 750g) lamb eye of loin (backstraps)
  • 1 small Spanish onion, very thinly sliced
  • 250.00 ml mint leaves
  • 125.00 ml flat-leaf parsley leaves
  • 21.00 gm lemon juice
  • 40g pistachio
  • 12.00 gm sesame seeds
  • 2 tsp cumin seeds, crushed
  • 2 tsp coriander seeds, crushed
Instructions:
  • Preheat the oven to 180°C. Lay out the pita bread on a baking tray. Drizzle half of the oil over the pita bread. Sprinkle with sumac, and season with salt and pepper. Place the tomatoes on another tray, drizzle with the rest of the oil, and season with salt and pepper. Bake both trays in the oven, turning the bread occasionally, for 10 minutes until the bread is crispy. Remove the bread from the oven. Continue baking the tomatoes for another 10 minutes or until they are wilted. Remove from the oven and set aside.
  • For the dukkah, mix pistachios, sesame seeds, cumin, and coriander on a plate, then season generously with salt and pepper. Next, coat the lamb with the dukkah mixture. Heat a large frying pan over high heat, add the lamb, and cook each side for 1-2 minutes until browned. Transfer the lamb to an oven tray and bake for 10 minutes for medium doneness or until cooked to your preference. Let the lamb rest for 5 minutes before serving.
  • Slice the lamb generously. Combine the broken-up bread, onion, mint, parsley, and tomatoes in a bowl. Drizzle with lemon juice and gently mix. Serve the salad on plates and top with the sliced lamb.

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