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Recipes

Dukkah Coated Lamb Cutlets

Ingredients

12 Lamb cutlets - trimmed
1 Jar of BASKETCASE TURMERIC & PISTACHIO DUKKAH
1 egg - beaten
Oil for shallow frying

Instructions

  1. Batten out the lamb cutlets between 2 sheets of cling-film until they’re quite thin, but retain their shape.
  2. Dip into the beaten egg, then coat both sides with our BASKETCASE TURMERIC & PISTACHIO DUKKAH pressing the coating into the meat.
  3. Heat the oil in a shallow fry-pan on a medium heat, and pan fry the cutlets for 2 minutes each side. Allow to rest.
  4. The cutlets will still be pink and juicy inside, but the outside should be a crunchy golden brown.
  5. Serve with spicy hummus and salad. We love these with polenta chips.