The main facts in human life are five: birth, food, sleep, love, and death … Check This Amazing Recipe: Dukkah lamb cutlets with quinoa salad

How to Make Dukkah lamb cutlets with quinoa salad

Preparation time:

less than 30 mins

Cooking time:

10 to 30 mins

Serves:

Serves 4

Ingredients

For the quinoa salad

• 200g/7oz quinoa
• handful fresh parsley
• 1 tbsp chopped fresh mint
• 1 red pepper
• 1 cucumber
• 1 red onion
• 2 tbsp extra virgin olive oil
• 1 lemon
• salt and freshly ground black pepper

For the dukkah

• ½ tsp cloves
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 tsp paprika
• pinch turmeric
• ½ tsp chilli
• 50g/2oz hazelnuts
• 30g/1oz pistachios
• 1 tbsp sesame seeds
• 4 tbsp honey
• 1 orange
• salt and freshly ground black pepper
• 4 tbsp olive oil

• 12 lamb cutlets

Method

1. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper.

2. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth.

3. Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined.

4. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking.

5. To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.