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THE DAIRY KITCHEN

Dukkah Crusted Lamb with Coriander Chilli Yoghurt

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 0 MINS
A great mid week meal, this dukkah crusted lamb can be whipped up in minutes.

Ingredients

2 x 300g lamb backstraps, trimmed
1/4 cup dukkah*, for coating
250g (1 cup) natural yoghurt
1/3 cup chopped fresh coriander
1 red chilli, seeded and chopped
grated rind of 1/2 lemon
tabbouli, for serving
Handy Tips
•Try with chicken, pork or beef fillet. *Note: Dukkah is a traditional North African mixture of sesame seeds, hazelnuts, coriander, cumin, salt and pepper, which can be purchased from supermarkets or specialty food stores.

Nutrition (per serve)

Energy (kj) 1085
Sugars (g) 4
Protein (g) 38
Fat Total (g) 9.9
Sodium (mg) 141
Saturated (g) 4.3
Calcium (mg) 181
Carbohydrates (g) 4
Iron (mg) 6.5
All nutrition values are per serving.

Method

  1. Press dukkah onto lamb, place in a baking dish and cook at 200°C for 15 minutes or to your liking. Rest for 10 minutes before slicing.
  2. Combine yoghurt, coriander, chilli and lemon rind in a bowl. Serve sliced lamb over tabbouli, topped with coriander and chilli yoghurt.

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