Saturday, February 22, 2014

Cooking - Dukkah-Crusted Lamb Cutlets with parsley & pine nuts stuffing

Dukkah-crusted lamb cutlets are a great and tasty idea. The crunchy nuts and aromatic spices complement well with all lamb dishes. 

This is really a simple dish. Just crust some lamb cutlets with dukkah and fry or BBQ. Serve with pesto cous cous and a dallop of Tzatziki dip for a light and satisfying BBQ meal. 

Perfect for weekend BBQ.

(c) GMV - Got My Vote!'


- 6 lamb cutlets 
- Breadcrumbs 2 cups
- Chopped rosemary and parsley 1 cup
- Pinenuts 1/2 cup
- Potato Starch Flour 2 cups
- Beaten eggs x 2
- Extra Virgin Olive Oil 1/2 cup
- Salt & Pepper


1. For the cutlet stuffing, mix chopped parsley, rosemary and pine nuts together, roughly grind them into a coarse texture. Season with salt and pepper.
2. Marinate the lamb cutlets in red wine and leave them in the fridge for 1 hour.

3. Drizzle some olive oil on the lamb cutlets and give them a good rub.

4. Season with cracked black pepper.

5. Cut a small pocket in the cutlet and fill with the mixture in (1). 

[Note: Don't over stuff it, the pocket to remain closed while pan-frying.]

6. Arrange flour, beaten egg, breadcrumb and dukkah on bench as shown.

7. Coat each cutlet firstly in potato starch flour, then dip into the beaten egg.

8. Finish with a Dukkah and  breadcrumbs coating. Dust off any excess. 

9. Heat oil on medium and gently place the lamb cutlets in the hot pan. (Grill on the BBQ would be a better alternative).

10. Sear the cutlets on all side in a non-stick fry pan on high. 

11.Turn down the heat and cook further to your required likeness. I prefer mine done in a medium result. 

12. Cook until the dukkah turned golden and the spices smell aromatic.

13. Remove and set aside.

14. Continue with the rest of the lamb cutlets.

15. Cook cous cous according to packet instructions.

16.  Stir in 2 teaspoon of pesto sauce and cubed tomatoes.

17. Add a tablespoon of aged balsamic vinegar.

18. Season with salt and pepper.

19. Plate the cous cous into 3 serving plates.

20. Plate 2 lamb cutlets on top of the cous cous.
21. Garnish with chopped parsley.

22. Season with salt and pepper.

23. Serve warm with a lime wedge on the side.

Optional: serve with a dallop of Tzatziki dip. :)