Dukkah-Crusted Lamb Cutlets With Strawberry Couscous Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.In a bowl, combine the dukkah, salt, and pepper. Coat the lamb cutlets with the dukkah mixture, pressing it onto the meat to ensure it sticks.
• STEP 3.Heat a large frying pan over medium-high heat. Add the olive oil and sear the lamb cutlets for 2-3 minutes on each side, or until browned.
• STEP 4.Transfer the lamb cutlets to a baking sheet and roast in the preheated oven for 8-10 minutes, or until cooked to your desired doneness.
• STEP 5.Meanwhile, prepare the strawberry couscous. In a large bowl, combine the cooked couscous, sliced strawberries, chopped mint, and lemon juice. Toss to combine.
• STEP 6.Serve the dukkah-crusted lamb cutlets with the strawberry couscous salad. Enjoy!

Cooking Tips

• Make sure to press the dukkah mixture onto the lamb cutlets firmly to ensure it adheres well.
• For a medium-rare lamb, cook the cutlets for 8 minutes in the oven. Adjust the cooking time according to your preference.
• Feel free to add other ingredients to the couscous salad, such as feta cheese or toasted almonds, for extra flavor and texture.

Storage and Serving

• Leftover lamb cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cutlets in a preheated oven at 180°C (350°F) for 5-7 minutes, or until heated through.
• Serve the lamb cutlets with the strawberry couscous salad as a main dish for a delicious and satisfying meal.