There’s only one word to sum these nuts up: Moreish! These really are sweet, spicy and salty all at the same time and the spices
Dukkah crusted lamb cutlets are a tasty idea to use instead of the everyday crumbed lamb cutlets. Serve with a garden salad and a dollop of hummus for a light and satisfying summer bbq meal. Add a teaspoon of chilli relish for those who like a little heat with their meal.
Spices used in this recipe
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.
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 from the bbq.
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 chillies. You could also serve with crusty oven baked rolls.