Dukkah Lamb Cutlets With Broccoli Rice
Recipe: #29132
March 01, 2018
Categories: Lamb/Mutton, Tomato, Broccoli, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, more
"From one of our national supermarkets and their free monthly magazine August '17."
Ingredients
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 by Step Method
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
No special items needed.