Dukkah Lamb Cutlets With Quinoa Salad

Quick midweek supper featuring spiced lamb cutlets served over a fresh herb and vegetable quinoa salad with citrus dressing.

Healthy Lamb High Protein Midweek Meal Quinoa

Estimated Nutrition

Calories

786.2

kcal / serving

3144.8 kcal total

Carbs

47.1g

per serving

188.4 g total

Fat

51.1g

per serving

204.2 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

piece

Orange

juice only

GrainsCereals

200

Quinoa

cooked according to packet instructions

Meat

piece

Lamb Cutlets

NutsSeeds

handful

Parsley

fresh, chopped

tbsp

Mint

chopped fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

0.5

tsp

tsp

tsp

tsp

tsp

pinch

0.5

tsp

Chilli Flakes

Hazelnuts

chopped

Pistachios

chopped

tbsp

Sesame Seeds

OilsFats

tbsp

Extra Virgin Olive Oil

tbsp

Olive Oil

Other

tbsp

Honey

Vegetables

piece

Red Pepper

finely diced

piece

Cucumber

finely diced

piece

Red Onion

finely diced

Method

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.