- Serves 4
- 30 minutes
- Difficulty Easy
- 5 Ingredients
dukkah crusted lamb cutlets are a tasty idea to use instead of the everyday crumbed lamb cutlets. serve with a garden salad and s dollop of hommus for a light and satifying summmer bbq meal. add a teaspoon of chilli relish for those who like a little heat with their meal.
Ingredients (serves 4)
- 2 tablespoons egyptian dukkah spice blend (or any dukkah variety will do)
- 4 tablespoons plain four
- 10 lamb chops or cutlets
- 2 tablespoons olive oil
- 1/2 lemon
- Combine the flour and dukkah in a bowl and mix together with a wooden spoon. Coat both sides of the individual lamb cutlets or chops with the dukkah and flour mixture and put aside ready for the bbq .
- Heat the bbq to moderate temperature and drizzle the olive oil on the hot plate section. Place cutlets down spearately and cook 5min on one side then turn and cook 3 min on the other side. Sqeeze the lemon juice over the chops just before removing from the bbq.
- Serve with a garden salad: the photo above is a salad of lettuce leaves olives , fennel, shallots , lemon thyme, oregano , mint and fetta cheese and olive oil. together with some roasted mini tomatoes and with crumbed fetta, celery salt and dollop of hommus with jalepeno chillies. You could also serve with crusty oven baked rolls.