Dukkah-crusted lamb cutlets are pan-fried to perfection and served with this tasty haloumi, rocket and lentil salad.
- Combine the dukkah, breadcrumbs and lemon zest on a plate. Season with salt and pepper. Dip 1 cutlet into the egg then press into breadcrumb mixture to coat. Transfer to a plate. Repeat with remaining lamb. Place in the fridge for 10 mins.
- Meanwhile, heat 2 teaspoons olive oil in a medium frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Place lentils, tomato, onion, cucumber and rocket in a bowl. Combine remaining olive oil, 1 1/2 tablespoons lemon juice, mint and white wine vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss to combine. Add the haloumi and gently toss to combine.
- Add enough canola oil to a large frying pan to cover the base. Heat over medium heat. Cook the cutlets, in batches, for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
- Divide the salad among serving plates and top with lamb cutlets. Serve with lemon wedges.
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