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How to make Dukkah lamb cutlets with tomato and spinach salad

Yield = 4
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 1/3 cup dry-roasted hazelnuts
  • 1 teaspoon ground cumin
  • 1 tablespoon sesame seeds
  • 1/3 cup wholemeal breadcrumbs
  • 1 egg
  • 8 (60g each) lamb cutlets
  • 1 tablespoon olive oil

Tomato and spinach salad

  • 1 medium red onion, cut into thin wedges
  • 2 teaspoons olive oil
  • 250g cherry tomatoes
  • 1 tablespoon French dressing
  • 100g baby spinach

Method

  • Step 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.
  • Step 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.
  • Step 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.