Dukkah-coated lamb

Dukkah-coated lamb

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / person: 329 kcal
, Fat: 14 g
, Carbohydrate: 10 g
, Protein: 40 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Coating

2 lamb loins (each approx. 150 g)
¼ tsp salt
2 tbsp white flour
4 tbsp Dukkah (spice mix)
1 egg

To fry

clarified butter
2 courgettes, halved lengthways, then finely sliced
salt and pepper to taste
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How it's done

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Coating

Salt the lamb. Empty the flour and dukkah into a shallow dish, beat the egg in a deep dish. Toss the meat in the flour, shake off the excess, dip in the egg and then in the dukkah, press the coating on firmly.

To fry

Heat the clarified butter in a non-stick frying pan. Brown the lamb for approx. 3 mins. on each side, remove from the pan, keep warm. Stir-fry the courgettes in the same frying pan for approx. 5 mins. Carve the lamb and serve with the courgettes.

Good to know
Serve with: Couscous

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