Dukkah lamb cutlets

Dukkah lamb cutlets

Ben's Meat Bible
Benito Martin

These are great on their own as a party snack, but when served with a warm salad of roasted root veg and herbs they make a fuss-free weeknight meal.


Quantity Ingredient
2 garlic cloves
freshly ground black pepper
2 tablespoons olive oil
3 bunches heirloom baby carrots
or 4 regular carrots, cut into sticks
2 tablespoons molasses
110g dukkah, (see note)
1 tablespoon sumac, (see note)
30g roughly chopped mixed flat-leaf parsley and mint, plus extra for garnish
12 lamb cutlets
200g hummus
60g plain yoghurt


  1. Preheat the oven to 180°C.
  2. In a mortar and pestle, pound the garlic with a pinch of salt into a smooth paste, then stir in the olive oil. Transfer to a bowl and toss with the carrots.
  3. Place the carrots in a single layer on a baking tray lined with baking paper and roast in the oven for 20 minutes, until tender. Remove from the oven, drizzle over the molasses and sprinkle with a good pinch of dukkah. Return to the oven to roast for a further 5 minutes, then transfer to a bowl and toss with the sumac and chopped herbs.
  4. Meanwhile, heat a large non-stick frying pan over medium heat. Season the lamb cutlets with salt and pepper and cook for 3–4 minutes on each side for medium rare. Once cooked to your liking, transfer to a plate lined with paper towel to soak up any juices and fat. Using a butter knife, spread the cutlets with hummus and dip them into the remaining dukkah, ensuring that they are well coated.
  5. Spread the remaining hummus onto a serving plate and arrange the carrots and dukkah lamb cutlets on top. Serve dolloped with the yoghurt and garnished with chopped herbs.


  • Dukkah is an Egyptian blend of nuts, seeds and aromatic spices. It’s excellent rubbed on meat or in meat marinades. Sumac is slightly tart and adds a great flavour to salads and meat. Both are available from good supermarkets.
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