Dukkah-crusted lamb with couscous recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Lunch, Main

Dukkah-crusted lamb with couscous

Ingredients

8 lamb cutlets, trimmed of fat
¼ cup (35g) dukkah
1 cup (200g) couscous
grated rind and juice of 1 lemon
2 tablespoons oil
3 green onions (shallots), finely chopped
1 tablespoon moroccan seasoning mix
¼ cup chopped coriander leaves
lemon wedges, to serve

kJ 1610, fat 16g, sat fat 4g

$4.60 per serve

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Preparation

1. Coat lamb with dukkah, pressing down well to cover. Set aside for 5 minutes.

2. Meanwhile, place couscous and lemon rind in a bowl. Add enough boiling water to lemon juice to make 1 cup. Pour over couscous, cover with plastic wrap and set aside for 10 minutes.

3. Heat half of oil in a non-stick frying pan on medium. Cook onion for 1 minute, stirring, until tender. Add seasoning mix and cook for another minute, until fragrant. Add to couscous with coriander and fluff up with a fork.

4. Heat remaining oil in same pan and cook lamb for 2 minutes each side, until browned and cooked to your liking. Serve cutlets with couscous and lemon wedges.

If you enjoyed this Dukkah-crusted lamb with couscous recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

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