Dukkah Crusted Lamb with Coriander Chilli Yoghurt
Description
This delicious recipe can also be tried with chicken, pork or beef.
Ingredients
| 1⁄4 | Cup | dukkah (for crusting) |
| 250 | g | low fat yoghurt |
| 1⁄3 | Cup | Coriander (chopped) |
| 1 | red chilli (seeded and chopped) | |
| tabbouli (for serving) | ||
| 2 | lamb backstraps (trimmed ) | |
| 1 | tbsp | lemon rind (grated) |
Instructions
- Press dukkah onto lamb, place in a baking dish and cook at 200oC for 15 minutes or to your liking. Rest for 10 minutes before serving.
- Combine yoghurt, coriander, chilli and lemon rind in a bowl.
- Serve sliced lamb over tabbouli, topped with coriander and chilli yoghurt.
Nutritional information (per serve)
- Energy: 1085kJ
- Total sugars: 4g
- Protein: 38g
- Sodium: 141mg
- Calcium: 181mg
- Total fat: 10g
- Saturated fat: 4g
- Iron: 7mg
- Carbohydrate: 4g
- Fibre: 0g
Notes
- Dukkah is a traditional North African mixture of sesame seeds, hazelnut, coriander seeds, cummin seeds, salt and cracked pepper, which can be purchased from supermarkets or specialty food stores.
- Tabbouli is an Arab salad made from a mix of bulgur, cucumbers, tomato, finely chopped flat parsley and mint and seasoned with olive oil, lemon juice and salt.