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The ingredients needed to prepare Roasted dukkah spiced lamb chops with baby potatoes and salad:
- Get 1 kg lamb chops
- Provide 2 tablespoons Egyptian dukkah spice
- Get 1 tablespoon smoked paprika
- Get Pinch smoked sea salt flakes
- Get 1 pre-made salad to serve
- Use 1 packet baby potatoes with a knob of garlic and herb butter
- Get 200 g cooked beetroot, chopped
- Get 2 tablespoons extra virgin olive oil
Steps to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- Pre-heat the oven to 180 degrees C. Spice the lamb chops with the dukkah, paprika and salt, drizzle with olive oil and roast for 30-35 minutes.
- Microwave the packet of baby potatoes with the butter inside the packet for 6-7 minutes until soft.
- Plate up the lamb chops together with the beetroot and salad. Drizzle the potatoes with olive oil and a pinch of salt. Serve with garlic bread if you wish.
It helps that it's an easy healthy dinner recipe too! I love serving the spiced lamb chops with a crunchy, tangy cucumber salad to cut through the richness of. Place the lamb in a deep-sided oven tray and rub with the dukkah mixture. baby spinach leaves and lemon wedges, to serve. Place the rosemary, garlic, oil, dukkah, salt and pepper in a small bowl and mix to combine. char-grilled lamb shoulder with tomato and feta salad. The dry dukkah spice mix is also great as a dip for flatbreads.
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