dairy-free · Dinner
Spiced Lamb Cutlets with Herb Potatoes
Egyptian Dukkah Lamb Cutlets with Smashed Potatoes · Dukkah Lamb Cutlets Smash
Egyptian dukkah-crusted lamb cutlets seared pink and served with crackling smashed potatoes, scattered with hazelnut-sesame dukkah and fresh herbs.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1000Calories
50gProtein
62gFat
58gCarbs
4gSugar
6gFiber
900mgSodium
150mgChol
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Instructions
1
Prep
Toss the potatoes with 2 tbsp of the oil and 1 tsp salt. Crush the dukkah from hazelnuts, sesame, coriander, and cumin seeds. Coat the lamb cutlets well with the dukkah mixture.
2
Boil
Boil the potatoes in well-salted water over high heat 15–18 minutes until fork-tender, then drain and smash them flat.
3
Crisp
Divide the smashed potatoes between two pans or work in batches. Crisp in the remaining 4 tbsp oil over high heat 6–7 minutes per batch until golden and crackling at the crisp, lacy edges.
4
Sear
Brown the dukkah lamb cutlets in a hot pan over high heat 3 minutes per side until crusted and just pink. You may need to work in two batches to avoid crowding the pan.
5
Rest
Rest the lamb cutlets off the heat 3 minutes until the juices settle and redistribute evenly through the tender meat.
6
Plate
Pile the crisp potatoes onto two plates, lean the lamb cutlets against them, and scatter fresh herbs and extra dukkah over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz / 8 cutlets) lamb cutlets, bone-in
- 700g (24.7 oz / 2 large) waxy potato
- 6 tbsp neutral oil
- 40g (1.4 oz / 1/4 cup) hazelnuts
- 2 tbsp sesame seeds
- 2 tbsp coriander seed
- 2 tsp cumin seed
- 3 tsp kosher salt
- 16g (large handful) parsley
- 16g (large handful) mint