THE DAIRY KITCHEN
Dukkah Crusted Lamb with Coriander Chilli Yoghurt
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 0 MINS
A great mid week meal, this dukkah crusted lamb can be whipped up in minutes.
Ingredients2 x 300g lamb backstraps, trimmed
1/4 cup dukkah*, for coating
250g (1 cup) low fat natural yoghurt
1/3 cup chopped fresh coriander
1 red chilli, seeded and chopped
grated rind of 1/2 lemon
tabbouli, for serving
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.
Nutrition (per serve)
|Fat Total (g)||9.9|