Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted dukkah spiced lamb chops with baby potatoes and salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Deals Everyday for Your Kitchen and Home. Free UK Delivery on Eligible Orders! Great recipe for Roasted dukkah spiced lamb chops with baby potatoes and salad. This is a real spoil and treat in my household.
Roasted dukkah spiced lamb chops with baby potatoes and salad is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Roasted dukkah spiced lamb chops with baby potatoes and salad is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started 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:
- Get 1 kg lamb chops
- Make ready 2 tablespoons Egyptian dukkah spice
- Make ready 1 tablespoon smoked paprika
- Make ready Pinch smoked sea salt flakes
- Make ready 1 pre-made salad to serve
- Prepare 1 packet baby potatoes with a knob of garlic and herb butter
- Take 200 g cooked beetroot, chopped
- Prepare 2 tablespoons extra virgin olive oil
Sprinkle over the dukkah and the salt and rub into the chops, making sure they're well covered. You can cook the chops on a hot braai (barbecue), grill them in a griddle pan or fry them in a very hot frying pan. In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Season lamb chops with salt and pepper.
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.
In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat.
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