Dinner
Egyptian Dukkah Lamb Cutlets with Smashed Potatoes
Dukkah Lamb Cutlets Smash
Lamb cutlets dusted in a hazelnut-sesame dukkah spice blend, seared until the exterior crisps and the meat stays pink inside. Served over crackling smashed potatoes finished in hot oil, garnished with fresh parsley and mint.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
856Calories
48.2gProtein
50.6gFat
53.1gCarbs
2.9gSugar
7.4gFiber
1248mgSodium
136mgChol
17.3gSat Fat
1095mgPotassium
127mgCalcium
4.8mgIron
2.1mcgVitamin B12
18.2mgVitamin C
egg-free
gluten-free
protein-rich
high-fiber
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Crush hazelnuts, sesame seeds, coriander seed, and cumin-ground together into a coarse dukkah blend. Coat lamb cutlets evenly on both sides with dukkah and salt.
2
Boil
Boil diced potatoes in salted water over high heat for 15 minutes until completely fork-tender, then drain well.
3
Crisp
Smash hot potatoes flat in a hot pan with 2 tbsp oil over high heat for 6 minutes until edges turn golden and crispy.
4
Sear
Brown dukkah-coated lamb cutlets in remaining 1 tbsp oil over high heat for 3 minutes per side until exterior is crusted and meat remains pink.
5
Rest
Rest lamb cutlets off heat for 3 minutes to allow juices to redistribute and settle evenly throughout.
6
Plate
Mount crisp potatoes on a plate, lean lamb cutlets against them, scatter any remaining dukkah, and garnish with parsley and mint.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g10.5 oz / 4 cutlets lamb cutlets, bone-in
- 700g12 oz / 1 large waxy potato
- 6 tbsp6 tbsp neutral oil
- 40g1.4 oz hazelnuts
- 2 tbsp2 tbsp sesame seeds
- 2 tbsp2 tbsp coriander seed
- 2 tsp2 tsp cumin-ground
- 3 tsp3 tsp kosher salt
- 16g16g parsley
- 16g16g mint
