Dukkah Lamb Cutlets With Broccoli Rice
Created by ImPat on March 1, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #29132
Ingredients
- 200 grams cherry tomatoes (vine-ripened)
- 1 head broccoli (florets and stems coarsely chopped)
- 1.5 kilogram lamb cutlets (12 cutlets)
- 2 tablespoons dukkah (pistachio dukkah)
- 200 grams tzatziki dip
How to Make
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Step 1: Preheat oven to 200C.
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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.
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Step 3: Meanwhile place the broccoli in a food processor and process until finely chopped.
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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.
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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.
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Step 6: Serve the lamb and broccoli rice with the tomatoes, tzatziki and remaining dukkah.
Nutritional Facts
- 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