Ingredients

Steps

• Combine the quinoa, herbs, and vegetables in a bowl with olive oil, lemon juice, salt, and pepper.
• Dry fry the cloves, fennel, coriander, and cumin in a pan until fragrant.
• Grind the toasted spices in a pestle and mortar until smooth.
• Mix the ground spices with the remaining dukkah ingredients in a bowl.
• Rub the lamb cutlets with the dukkah and orange juice mixture.
• Grill the lamb on a griddle or barbecue for 2 to 3 minutes on each side.
• Serve three lamb cutlets per person on top of the quinoa salad.