Crusted in a crunchy pistachio dukkah mixture, this lamb cutlet recipe is teh perfect way to up the ante of a classic. Serve with a tasty lentil and haloumi salad and dig in.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ chilling and resting time)
(+ chilling and resting time)
Ingredients
45g pkt Table of Plenty Pistachio Dukkah
2 cups (140g) breadcrumbs, made from day-old bread
1 tbs lemon zest, juice reserved
Salt and pepper
2 Coles Australian Free Range Eggs, lightly whisked
8 Coles Australian Lamb Cutlets
1 1/2 tbs olive oil
180g haloumi, thinly sliced
2 x 400g cans Coles Brand Lentils, drained, rinsed
1/3 cup semi-dried tomatoes
1/2 red onion, thinly sliced
1 Lebanese cucumber, coarsely chopped
30g rocket leaves
1 tbs finely chopped mint
1 tsp white wine vinegar
Canola oil, to shallow fry
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the dukkah, breadcrumbs and lemon zest on a plate. Season with salt and pepper. Dip 1 cutlet into the egg then press into breadcrumb mixture to coat. Transfer to a plate. Repeat with remaining lamb. Place in the fridge for 10 mins.
Step 2
Meanwhile, heat 2 tsp olive oil in a medium frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Place lentils, tomato, onion, cucumber and rocket in a bowl. Combine remaining olive oil, 1 ½ tbsp lemon juice, mint and white wine vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss to combine. Add the haloumi and gently toss to combine.
Step 3
Add enough canola oil to a large frying pan to cover the base. Heat over medium heat. Cook the cutlets, in batches, for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
Step 4
Divide the salad among serving plates and top with lamb cutlets. Serve with lemon wedges.
Pistachio dukkah lamb cutlets with lentil and haloumi salad
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ chilling and resting time)
(+ chilling and resting time)
Ingredients
45g pkt Table of Plenty Pistachio Dukkah
2 cups (140g) breadcrumbs, made from day-old bread
1 tbs lemon zest, juice reserved
Salt and pepper
2 Coles Australian Free Range Eggs, lightly whisked
8 Coles Australian Lamb Cutlets
1 1/2 tbs olive oil
180g haloumi, thinly sliced
2 x 400g cans Coles Brand Lentils, drained, rinsed
1/3 cup semi-dried tomatoes
1/2 red onion, thinly sliced
1 Lebanese cucumber, coarsely chopped
30g rocket leaves
1 tbs finely chopped mint
1 tsp white wine vinegar
Canola oil, to shallow fry
Lemon wedges, to serve
Description
Crusted in a crunchy pistachio dukkah mixture, this lamb cutlet recipe is teh perfect way to up the ante of a classic. Serve with a tasty lentil and haloumi salad and dig in.
Method
Step 1
Combine the dukkah, breadcrumbs and lemon zest on a plate. Season with salt and pepper. Dip 1 cutlet into the egg then press into breadcrumb mixture to coat. Transfer to a plate. Repeat with remaining lamb. Place in the fridge for 10 mins.
Step 2
Meanwhile, heat 2 tsp olive oil in a medium frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Place lentils, tomato, onion, cucumber and rocket in a bowl. Combine remaining olive oil, 1 ½ tbsp lemon juice, mint and white wine vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss to combine. Add the haloumi and gently toss to combine.
Step 3
Add enough canola oil to a large frying pan to cover the base. Heat over medium heat. Cook the cutlets, in batches, for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
Step 4
Divide the salad among serving plates and top with lamb cutlets. Serve with lemon wedges.
