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Spicy dukkah-crusted lamb with cauliflower salad
Spicy dukkah-crusted lamb with cauliflower salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up succulent lamb chops with a side of charred cauliflower and capsicum salad in just 30 minutes.
Ingredients:
  • 4 Lamb Forequarter Chops
  • 20.00 ml Spicy Dukkah
  • Olive oil spray
  • 600g cauliflower, cut into florets
  • 1 medium carrot, cut into matchsticks
  • 1 medium red capsicum, thinly sliced
  • 125.00 ml coriander leaves
  • 50g pepitas
  • 42.00 gm lime juice
Instructions:
  • Place the lamb and dukkah in a shallow dish and ensure the lamb is well coated. Lightly spray the lamb with oil.
  • Preheat a barbecue grill or chargrill to medium-high. Grill the lamb for 3-4 minutes on each side for a medium doneness or until cooked to your preference. Place the lamb on a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Grill cauliflower, turning occasionally, for 10 minutes until charred and tender.
  • In a large bowl, toss together cauliflower, carrot, bell pepper, fresh coriander, pumpkin seeds, and lime juice. Season generously. Serve the salad and lamb on individual plates.

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