Roasted dukkah spiced lamb chops with baby potatoes and salad. Great recipe for Roasted dukkah spiced lamb chops with baby potatoes and salad. This is a real spoil and treat in my household. Put the potatoes and stock cube in a pan and cover with water.
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. Serve lamb chops with salad, potatoes and lemon wedges, if desired.
Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, roasted dukkah spiced lamb chops with baby potatoes and salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Great recipe for Roasted dukkah spiced lamb chops with baby potatoes and salad. This is a real spoil and treat in my household. Put the potatoes and stock cube in a pan and cover with water.
To begin with this recipe, we must prepare a few ingredients. You can cook roasted dukkah spiced lamb chops with baby potatoes and salad using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- {Make ready 1 kg of lamb chops.
- {Make ready 2 tablespoons of Egyptian dukkah spice.
- {Prepare 1 tablespoon of smoked paprika.
- {Get Pinch of smoked sea salt flakes.
- {Prepare 1 of pre-made salad to serve.
- {Take 1 packet of baby potatoes with a knob of garlic and herb butter.
- {Make ready 200 g of cooked beetroot, chopped.
- {Take 2 tablespoons of extra virgin olive oil.
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. Serve lamb chops with salad, potatoes and lemon wedges, if desired. Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat.
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..
Rub the spice paste onto lamb chops and allow to marinate while you heat the grill. Grill the lamb chops in a hot griddle pan or outdoor grill until the lamb chops are cooked to your preference. Lamb chops marinated in mint or cilantro promise a punch of flavor. But the right side dishes for lamb allow the flavors of this succulent cut to stand out even more. Partner your chops with a lemony pea salad or whip up a fragrant pearl couscous.
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