Recipe of the Week

ImageDukkah-crusted Lamb with radish tzatziki

1 tbsp pomegranate molasses (or similar)

1 tbsp honey

1 cup dukkah 

12 French-trimmed lamb cutlets

1 tbsp olive oil

6 radishes, trimmed

1 telegraph cucumber

250 g thick Greek style plain yoghurt

2 cloves of crushed garlic

2 tbsp mint

1 eggplant

1 cup of quinoa

250 g green beans

 

Preheat the oven to 180 degrees C.

Combine molasses and honey in one bowl.

Spread the dukkah into a separate shallow bowl.

Season lamb cutlets with salt and pepper and fry in medium-high oil, 1 min each side.

Brush with molasses mixture and then dip into dukkah to coat.

Place on lined baking tray and cook in oven for 5 min.

———————————————————————————

Radish dip:

Grate radishes and cucumber and squeeze out excess moisture.

Combine with Greek yoghurt, garlic and mint, season with salt and pepper.

Decorate with mint leaves.

———————————————————————————————-

Quinoa side dish:

Cook quinoa according to packet (1 cup of Quinoa to 1 3/4 cups of water)

Briefly steam the green beans.

Cut eggplant and BBQ or fry in olive oil (season with salt, pepper)

toast 2 tbsp of pine nuts.

Combine everything and add chilli or cayenne pepper if you like it spicy.

Enjoy!

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