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.

Recipe «Dukkah lamb cutlets with tomato and spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.