Dukkah-crusted lamb cutlets with cauliflower
Dukkah-crusted lamb cutlets with cauliflower from Australian Women's Weekly.
- 15 mins cooking
- Serves 4
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Ingredients
Dukkah-crusted lamb cutlets with cauliflower
- 1 cauliflower (1kg)
- 1/4 cup (60ml) olive oil
- 1/4 cup (20g) natural sliced almonds
- 2 teaspoon lemon juice
- 1/3 cup (45g) dukkah
- 2 tablespoon pomegranate molasses or balsamic glaze
- 12 french-trimmed lamb cutlets (600g)
- cooking-oil spray
- 1 tablespoon fresh flat-leaf parsley
- 1 tablespoon fresh mint leaves
- 1/2 cup (100g) ready-made baba ganoush
- 1/4 teaspoon smoked paprika
Method
Dukkah-crusted lamb cutlets with cauliflower
- 1Preheat grill (broiler).
- 2Trim cauliflower; cut into 1.5cm (¾-inch) thick slices. Place on an oven tray; drizzle with half the oil, season. Place cauliflower under grill for 8 minutes, turning halfway through cooking time, or until tender. Scatter with nuts; grill further 20 seconds or until nuts are browned lightly. Remove from grill; sprinkle juice over cauliflower mixture.
- 3Meanwhile, spray a large frying pan with cooking-oil; heat over medium-high heat.
- 4Place dukkah in a shallow bowl. Combine pomegranate molasses with remaining oil; rub onto lamb, season. Press lamb firmly onto dukkah to coat both sides. Cook lamb in heated pan for 3 minutes each side or until cooked as desired.
- 5Arrange lamb on cauliflower mixture, top with herbs; serve with baba ganoush, sprinkled with paprika.
Notes
Kumara chips: Heat oil in a large frying pan over high heat until hot. Using a vegetable peeler, slice kumara into thin strips. Shallow-fry kumara, in batches, in hot oil until crisp. Drain on paper towel.
