Dukkah-coated lamb
Ingredients
for 2 person
2 | lamb loins (each approx. 150 g) |
¼ tsp | salt |
2 tbsp | white flour |
4 tbsp | Dukkah (spice mix) |
1 | egg |
clarified butter | |
2 | courgettes, halved lengthways, then finely sliced |
salt and pepper to taste |
How it's done
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.
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