Dukkah Lamb Cutlets With Broccoli Rice

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine August '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (447.8 g)
  • Calories 1074.3
  • Total Fat - 88 g
  • Saturated Fat - 38.2 g
  • Cholesterol - 273.8 mg
  • Sodium - 231.3 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.7 g
  • Protein - 63.2 g
  • Calcium - 75.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 27.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 200C.

Step 2

Line a baking tray with baking paper and place tomatoes on the tray and season and then bake for 15 to 20 minutes or until tomatoes begin to split.

Step 3

Meanwhile place the broccoli in a food processor and process until finely chopped.

Step 4

Sprinkle both sides of the lamb with half the dukkah and cook for 2 minutes each side for medium or until cooked to your liking and transfer to a plate and cover with foil and set aside for 5 minutes to rest.

Step 5

While lamb is resting, add broccoli to the pan and cook, tossing, for 3 to 5 minutes or until bright green and cooked through.

Step 6

Serve the lamb and broccoli rice with the tomatoes, tzatziki and remaining dukkah.

Tips & Variations


No special items needed.

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