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INGREDIENTS :
12 lamb cutlets
olive oil
30g coriander seeds
30g cumin seeds
1/2 cup DUCKS NUTS WHOLE NATURAL
ALMONDS, chopped
1/2 cup DUCKS NUTS MACADAMIAS, chopped
1/2 cup sesame seeds, roasted
METHOD :
Mix the spice, nuts and seeds together, season to taste with
salt and stir well to combine.
Brush the cutlets lightly with olive oil and
then dip into the prepared Dukkah. Place onto a tray and refrigerate
until ready to cook.
20 minutes refrigeration or longer gives the best results.
Heat the pan or barbeque untill hot, lightly
oil and cook the cutlets untill lightly golden on both sides,
leaving the lamb medium rare for best flavour.
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