Roasted dukkah spiced lamb chops with baby potatoes and salad. Great recipe for Roasted dukkah spiced lamb chops with baby potatoes and salad. This is a real spoil and treat in my household. Put the potatoes and stock cube in a pan and cover with water.
In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Top with feta cheese and sprinkle with mint leaves. Serve lamb chops with salad, potatoes and lemon wedges, if desired.
Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted dukkah spiced lamb chops with baby potatoes and salad. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Great recipe for Roasted dukkah spiced lamb chops with baby potatoes and salad. This is a real spoil and treat in my household. Put the potatoes and stock cube in a pan and cover with water.
To begin with this particular recipe, we have to prepare a few components. You can cook roasted dukkah spiced lamb chops with baby potatoes and salad using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- {Make ready 1 kg of lamb chops.
- {Get 2 tablespoons of Egyptian dukkah spice.
- {Take 1 tablespoon of smoked paprika.
- {Get Pinch of smoked sea salt flakes.
- {Get 1 of pre-made salad to serve.
- {Make ready 1 packet of baby potatoes with a knob of garlic and herb butter.
- {Prepare 200 g of cooked beetroot, chopped.
- {Prepare 2 tablespoons of extra virgin olive oil.
Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat. Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan.
Steps to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- Pre-heat the oven to 180 degrees C. Spice the lamb chops with the dukkah, paprika and salt, drizzle with olive oil and roast for 30-35 minutes..
- Microwave the packet of baby potatoes with the butter inside the packet for 6-7 minutes until soft..
- Plate up the lamb chops together with the beetroot and salad. Drizzle the potatoes with olive oil and a pinch of salt. Serve with garlic bread if you wish..
Add the lamb and rub the dukkah mixture into the meat. To make the salad, put the mint, pomegranate seeds and preserved lemon in a bowl. Rub the spice paste onto lamb chops and allow to marinate while you heat the grill. Grill the lamb chops in a hot griddle pan or outdoor grill until the lamb chops are cooked to your preference. Pat the lamb chops dry with paper towel; season with ½ the remaining spice blend and S&P.
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