Egyptian dukkah crusted lamb cutlets

Method

1. Combine the flour and Egyptian 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.
   
2. Heat the BBQ to moderate temperature and drizzle the olive oil on the hot plate section. Place cutlets down separately and cook 5min on one side then turn and cook 3 min on the other side. Squeeze the lemon juice over the chops just before removing it from the BBQ.
   
3. Serve with a garden salad hummus and bread rolls: A salad I recommend is Mediterranean in origin and is made up of lettuce leaves olives, fresh sliced fennel, chopped shallots, garnish with lemon thyme, oregano, mint, and feta cheese, and a drizzle of olive oil.
   
   The sides that go well with this dish are roasted mini tomatoes with celery salt seasoning and crumbed fetta, a dollop of hummus and for those who like a little heat a teaspoon of jalapeño chilies. You could also serve with crusty oven-baked rolls.