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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Boil
Boil the potatoes in well-salted water over high heat 15–18 minutes until fork-tender, then drain and smash them flat.
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.
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.
Rest
Rest the lamb cutlets off the heat 3 minutes until the juices settle and redistribute evenly through the tender meat.
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.