The boys have been bringing home some nice sailing trophies lately, which I have happily put in the living room.
I can't get enough of cookbooks. Love them!!!!
This blue chair came out of the bedroom to replace the pink and green wing back.
Some more Blue and Whites
Shell Art Shadow Box
Flowers, a Gift to Myself to Brighten the Day
Some Beachy Whites
And now to my other love, cooking. I don't mean the nightly mid week swill that is witching hour, but that lovely time on weekends, where you can hover for a little longer with a glass of wine and some good company over the food. That is to me the antithesis of house work and when I know exactly why I was placed on this earth. To damn well enjoy it.
Dukkah is an incredibly healthy and low GI alternative to bread crumbs. It is a mix of ground roast nuts and spices, originating in Egypt and is readily available. I've been experimenting with it. This is a beautifully aromatic way to eat lamb. You could do the same to racks of lamb, although cooking times will vary.
Lamb Cutlets with a Dukkah Crumb served with a Yogurt Mint Dressing
serves 3-4 people
About 12 lamb cutlets Frenched
1/2 cup honey
1.5 cups dukkah spice mix
Olive oil spray for cooking
1 cup Greek style yoghurt
1 Lebanese cucumber peeled and diced
1 clove garlic crushed
1 tablespoon finely chopped mint leaves. Extra leaves to garnish
Salt and pepper to taste.
Preheat the oven to 180C/350F
Spray a non stick pan with olive oil. Heat the pan over a high heat and quickly seal the lamb cutlets on both sides.
Place the honey into a bowl.
Place the dukkah into a paper towel next to your honey.
Remove the lamb cutlets from the pan and dip in the honey to coat.
Crumb the lamb with the dukkah
Line a baking tray with baking paper and cook lamb in the preheated oven for 5 minutes. The cutlets should still be pink in the centre.
Serve with the Yogurt Mint Dressing
To make the Yoghurt Mint Dressing
Combine the yoghurt, garlic, cucumber and mint in a bowl and serve.
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