Dukkah Lamb Cutlets With Quinoa Salad

Quick midweek supper featuring spiced lamb cutlets served over a fresh herb and vegetable quinoa salad with citrus dressing.

Healthy Lamb High Protein Midweek Meal Quinoa

Estimated Nutrition

Calories

786.2

kcal / serving

3144.8 kcal total

Carbs

47.1g

per serving

188.4 g total

Fat

51.1g

per serving

204.2 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

piece

Orange

juice only

GrainsCereals

200

Quinoa

cooked according to packet instructions

Meat

piece

Lamb Cutlet

NutsSeeds

handful

Parsley

fresh, chopped

tbsp

Mint

chopped fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

0.5

tsp

tsp

tsp

tsp

tsp

pinch

0.5

tsp

Chili Flakes

Hazelnut

chopped

Pistachio

chopped

tbsp

Sesame Seed

OilsFats

tbsp

Extra Virgin Olive Oil

tbsp

Olive Oil

Other

tbsp

Honey

Vegetables

piece

Red Pepper

finely diced

piece

Cucumber

finely diced

piece

Red Onion

finely diced

Method

Serve three lamb cutlets per person on top of the quinoa salad.

Grill the lamb on a griddle or barbecue for 2 to 3 minutes on each side.

Rub the lamb cutlets with the dukkah and orange juice mixture.

Combine the quinoa, herbs, and vegetables in a bowl with olive oil, lemon juice, salt, and pepper.

Mix the ground spices with the remaining dukkah ingredients in a bowl.

Grind the toasted spices in a pestle and mortar until smooth.

Dry fry the cloves, fennel, coriander, and cumin in a pan until fragrant.