Add a bold twist to your lamb cutlets with this NUTTY DUKKAH-Coated Lamb recipe. With a tangy Dijon mustard base and a crunchy, flavourful crust, these lamb cutlets make an impressive yet easy-to-make meal perfect for weeknight dinners or special gatherings.

Ingredients:

• 8 lamb cutlets (approximately 200g each)
• 1 tbsp plain flour (for coating)
• Himalayan salt, to taste
• 2 tbsp olive oil (for frying)
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (for mustard mixture)
• 3 tbsp NUTTY DUKKAH
• Fresh herbs (mint, parsley, or cilantro) for garnish

Instructions:

1. Preheat the Oven:

• Set the oven broiler to 200°C (400°F).

2. Prepare the Lamb Cutlets:

• Lightly coat lamb cutlets with flour and season with Himalayan salt.

3. Sear the Lamb Cutlets:

• Heat 2 tbsp olive oil in an oven-proof frying pan over medium-high heat.
• Sear lamb cutlets for 1 minute per side until golden brown.
• Remove from the pan and set aside.

4. Coat with Mustard and NUTTY DUKKAH:

• Mix Dijon mustard and 2 tbsp olive oil in a small bowl.
• Brush the lamb cutlets with the mustard mixture.
• Press NUTTY DUKKAH onto all sides for an even crust.

5. Cook in the Oven:

• Return the coated lamb cutlets to the oven-proof frying pan.
• Broil for 4-5 minutes or until the lamb reaches your desired doneness (medium-rare: 57-60°C/135-140°F).

6. Rest the Meat:

• Cover the lamb cutlets and let them rest for 5 minutes.

7. Serve:

• Garnish with fresh herbs like mint, parsley, or cilantro.
• Serve immediately with roasted vegetables, couscous, or a fresh salad.

Enjoy the irresistible combination of tender lamb, tangy mustard, and a crunchy, nutty crust!