Dinner
Egyptian Dukkah Lamb Cutlets with Smashed Potatoes
Dukkah Lamb Cutlets Smash
Egyptian-spiced lamb cutlets coated in crushed hazelnut and sesame dukkah, seared until caramelised outside and pink within. Served alongside crispy smashed potatoes finished in oil until golden and crackling, scattered with fresh parsley and mint.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
748Calories
48.8gProtein
45.2gFat
42.1gCarbs
2.1gSugar
5.2gFiber
1187mgSodium
112mgChol
13.6gSat Fat
892mgPotassium
124mgCalcium
4.8mgIron
1.2mcgVitamin B12
18.4mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Crush hazelnuts, sesame seeds, coriander seed, and cumin seed together into coarse dukkah. Coat lamb cutlets evenly with dukkah and salt.
2
Boil
Boil potatoes in well-salted water over high heat 15 minutes until fork-tender, then drain thoroughly.
3
Crisp
Smash potatoes flat. Crisp them in 1 tbsp oil over high heat 6 minutes until golden and crackling at edges.
4
Sear
Brown dukkah-coated lamb cutlets in 2 tbsp oil over high heat 3 minutes per side until crusted and pink inside.
5
Rest
Rest lamb cutlets off the heat 3 minutes until juices settle.
6
Plate
Pile potatoes onto plate, lean cutlets against them, scatter parsley and mint over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g10.5 oz / 4 cutlets lamb cutlets, bone-in
- 700g12 oz / 1 large waxy potato
- 6 tbsp6 tbsp neutral oil
- 40g4 tbsp hazelnuts
- 2 tbsp2 tbsp sesame seeds
- 2 tbsp2 tbsp coriander seed
- 2 tsp2 tsp cumin seed
- 3 tsp3 tsp kosher salt
- 16gsmall handful parsley
- 16gsmall handful mint
