Roasted dukkah spiced lamb chops with baby potatoes and salad. Plate up the lamb chops together with the beetroot and salad. In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Top with feta cheese and sprinkle with mint leaves.
Top with feta cheese and sprinkle with mint leaves.
Serve lamb chops with salad, potatoes and lemon wedges, if desired.
Put the potatoes and stock cube in a pan and cover with water.
You can have Roasted dukkah spiced lamb chops with baby potatoes and salad using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Roasted dukkah spiced lamb chops with baby potatoes and salad
- Prepare 1 kg of lamb chops.
- It's 2 tablespoons of Egyptian dukkah spice.
- You need 1 tablespoon of smoked paprika.
- Prepare Pinch of smoked sea salt flakes.
- It's 1 of pre-made salad to serve.
- Prepare 1 packet of baby potatoes with a knob of garlic and herb butter.
- It's 200 g of cooked beetroot, chopped.
- You need 2 tablespoons of extra virgin olive oil.
Meanwhile, mix the dukkah and olive oil together in a shallow dish. Add the lamb steaks and coat in the dukkah. Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat. Rub the spice paste onto lamb chops and allow to marinate while you heat the grill.
Roasted dukkah spiced lamb chops with baby potatoes and salad instructions
- 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..
Grill the lamb chops in a hot griddle pan or outdoor grill until the lamb chops are cooked to your preference. If you're already roasting a lamb in your oven, toss some spring vegetables with olive oil, salt and pepper, garlic, and thyme and slide them in alongside your protein for an easy side. Use tender new carrots, parsnips, and baby potatoes to showcase the flavors of spring. Multicolored heirloom varieties would be especially pretty on your table. Turn potatoes and carrots and add the red onion.
