Recipe

Dukkah-crusted cutlets with roasted garlic yogurt

Dukkah is a Middle Eastern spice blend containing toasted nuts and seeds. It is usually based on hazelnuts, spices and sesame seeds, and teamed here with roasted garlic yoghurt it will make your lamb cutlets sing.

Nov 30, 2009 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Dukkah-crusted cutlets with roasted garlic yogurt
  • 6 clove garlic, unpeeled
  • 1 teaspoon vegetable oil
  • 1 cup yoghurt
  • 2 tablespoon roasted hazelnuts
  • 2 tablespoon unsalted pistachios
  • 2 tablespoon ground coriander
  • 2 tablespoon sesame seeds
  • 1 tablespoon ground cumin
  • 12 lamb cutlets, trimmed

Method

Dukkah-crusted cutlets with roasted garlic yogurt
  • 1
    Preheat oven to 180°C.
  • 2
    Place 6 unpeeled garlic cloves on oven tray; drizzle with vegetable oil. Roast 10 minutes. Peel garlic then crush in small bowl with yoghurt. Cover and refrigerate.
  • 3
    To make dukkah, blend or process hazelnuts and pistachios until chopped finely. Dry-fry ground coriander, sesame seeds and ground cumin in a small frying pan until fragrant. Combine with nuts in medium bowl.
  • 4
    Add 12 french-trimmed lamb cutlets in dukkah mixture and turn to coat. Cook lamb on heated oiled barbecue (or grill or grill plate) until cooked to taste. Serve lamb with roasted garlic yogurt.

Notes

Dukkah is available, ready-made, from delicatessens.

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