| | Spicy dukkah-crusted lamb with cauliflower salad
Spicy dukkah-crusted lamb with cauliflower salad
Spicy dukkah-crusted lamb with cauliflower salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Combine lamb and dukkah in a shallow dish. Turn to coat. Spray lamb with oil.
  2. Heat a barbecue grill or chargrill on medium-high. Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
  3. Meanwhile, cook cauliflower on grill, turning occasionally, for 10 mins or until charred and tender.
  4. Combine cauliflower, carrot, capsicum, coriander, pepitas and lime juice in a large bowl. Season well. Divide salad and lamb among serving plates.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 4 Coles Australian Lamb Forequarter Chops
  • 1 tablespoon Table of Plenty Spicy Dukkah
  • Olive oil spray
  • 600g cauliflower, cut into florets
  • 1 medium carrot, cut into matchsticks
  • 1 medium red capsicum, thinly sliced
  • 1/2 cup coriander leaves
  • 1/2 cup (50g) pepitas (pumpkin seeds), toasted
  • 2 tablespoons lime juice
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