Lamb loin dusted with dukkah with parsley and red onion salad

Lamb loin dusted with dukkah with parsley and red onion salad

By
From
OMG! I Can Eat That?
Serves
2
Photographer
Mark Roper

This is a lean, mean tasting dish. Dukkah is spicy, nutty and tasty and continues my obsession with sesame seeds.

Ingredients

Quantity Ingredient
2 tablespoons dukkah
2 loins lamb
sea salt
1 tablespoon olive oil
1 large bunch flat-leaf parsley leaves
1 continental cucumber, sliced on the diagonal
1 large red onion, finely sliced
olive oil, for drizzling
1 lemon, juiced
Spicy roasted pumpkin, to serve
freshly ground pepper

Method

  1. Place the dukkah on a plate. Season the lamb with sea salt and pepper and roll in the dukkah.
  2. Heat the olive oil in a non-stick frying pan over medium–high heat. Cook the lamb for about 2–3 minutes on one side, then turn and cook for another 2 minutes. Remove from the pan the set aside to rest.
  3. Combine the parsley, cucumber and red onion. Season with sea salt and pepper, drizzle over the olive oil and add the lemon juice. Toss well.
  4. To serve, slice each loin into thick slices on the diagonal and plate up with some of the salad on the side. Serve with spicy roast pumpkin if you like.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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