Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted dukkah spiced lamb chops with baby potatoes and salad. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe. 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.
Roasted dukkah spiced lamb chops with baby potatoes and salad is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Roasted dukkah spiced lamb chops with baby potatoes and salad is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have roasted dukkah spiced lamb chops with baby potatoes and salad using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- Make ready 1 kg lamb chops
- Make ready 2 tablespoons Egyptian dukkah spice
- Make ready 1 tablespoon smoked paprika
- Take Pinch smoked sea salt flakes
- Take 1 pre-made salad to serve
- Get 1 packet baby potatoes with a knob of garlic and herb butter
- Make ready 200 g cooked beetroot, chopped
- Get 2 tablespoons extra virgin olive oil
Indian Spiced Lamb Chops with Cucumber salad - Simply Delicious. This Marinated Greek Lamb with Lemon Roast Potatoes is packed full of flavour - pan-fried to caramelized perfection. If you want to spice up your roasted potatoes try flavoring them with dukkah, the savory Egyptian spice mixture with nuts, seeds, and spices. Dukkah is an Egyptian seasoning made with nuts, seeds, and spices, traditionally used as a dip for bread, along with olive oil.
Instructions 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.
The dry dukkah spice mix is also great as a dip for flatbreads. For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, on a barbecue, or under a. Serve lamb chops with salad, potatoes and lemon wedges, if desired. Dukkah is an Egyptian mix of roasted nuts, seeds and spices blended together - available in the herb and spice aisle of the supermarket.
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