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Spicy dukkah crusted lamb with cauliflower salad

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Feeding a crowd? This Dukkah-crusted lamb recipe makes for a mouthwatering main. It’s easy to prep and full of smoky flavours everyone will enjoy.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Spicy dukkah crusted lamb with cauliflower salad


  • 4 Coles Australian Lamb Forequarter Chops
  • 1 tbs spicy dukkah
  • Olive oil spray
  • 600g cauliflower, cut into florets
  • 1 medium carrot, cut into matchsticks
  • 1 medium red capsicum, thinly sliced
  • ½ cup coriander leaves
  • ¼ cup (50g) pepitas (pumpkin seeds), toasted
  • 2 tbs lime juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine lamb and dukkah in a shallow dish. Turn to coat. Spray lamb with oil.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, cook cauliflower on grill, turning occasionally, for 10 mins or until charred and tender.
  4. Step 4

    Combine cauliflower, carrot, capsicum, coriander, pepitas and lime juice in a large bowl. Season well. Divide salad and lamb among serving plates.