Recipe

Dukkah-crusted lamb cutlets with cauliflower

Dukkah-crusted lamb cutlets with cauliflower from Australian Women's Weekly.

May 31, 2009 2:00pm
  • 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
  • 1
    Preheat grill (broiler).
  • 2
    Trim 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.
  • 3
    Meanwhile, spray a large frying pan with cooking-oil; heat over medium-high heat.
  • 4
    Place 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.
  • 5
    Arrange 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.

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