Dukkah lamb cutlets with tomato and spinach salad

Cooking Salads Dukkah lamb cutlets with tomato and spinach salad

Try our Dukkah crusted lamb cutlets with side salad for a delicious versatile meal thats easy on the purse.

Lables: Low carb Low sodium Fish free Lactose free Milk free Shellfish free
  1. Make tomato and spinach salad Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Place onion on prepared tray. Drizzle with oil. Bake for 15 to 20 minutes or until tender, adding tomatoes to tray for last 10 minutes. Remove from oven. Place in a bowl. Add dressing. Toss to combine.
  2. Meanwhile, process hazelnuts until they resemble fine breadcrumbs. Combine hazelnuts, cumin, sesame seeds and breadcrumbs on a plate. Lightly beat egg in a shallow bowl. Dip 1 cutlet in egg mixture, then hazelnut mixture. Place on a baking tray. Coat remaining cutlets.
  3. Heat oil in a frying pan over medium heat. Cook cutlets for 2 minutes each side for medium or until cooked to your liking. Add spinach to tomato mixture. Toss to coat. Serve cutlets with salad.

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1/3 cup dry-roasted hazelnuts
1 tsp ground cumin
1 tbsp sesame seeds
1/3 cup wholemeal breadcrumbs
1 egg
8 lamb cutlets
1 tbsp olive oil
1 medium red onion, cut into thin wedges
2 tsp olive oil
250g cherry tomatoes
1 tbsp French dressing
100g baby spinach

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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