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Serves 4

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Ingredients

2 x 300g lamb backstraps, trimmed
¼ cup dukkah*, for coating
250g (1 cup) Australian low fat natural yogurt
1/3 cup chopped fresh coriander
1 red chilli, seeded and chopped
grated rind of ½ lemon
tabbouli, for serving

Method

1. Press dukkah onto lamb, place in a baking dish and cook at 200°C for 15 minutes or to your liking.  Rest for 10 minutes before slicing.
2. Combine yogurt, coriander, chilli and lemon rind in a bowl.  Serve sliced lamb over tabbouli, topped with coriander and chilli yogurt.

Notes

• Try with chicken, pork or beef fillet.




*Note:  Dukkah is a traditional North African mixture of sesame seeds, hazelnuts, coriander, cumin, salt and pepper, which can be purchased from supermarkets or specialty food stores.

Nutritional Analysis Per Serve

Energy: 1085kJ

Total Sugars: 4g

Protein: 38g

Sodium: 141mg

Calcium: 181mg

Total Fat: 9.9g

Saturated Fat: 4.3g

Iron: 6.5mg

Carbohydrate: 4g

Fibre: 0g