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. Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe.
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It's easy to make, delicious, and healthy.
You can cook Roasted dukkah spiced lamb chops with baby potatoes and salad using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Roasted dukkah spiced lamb chops with baby potatoes and salad
- It's 1 kg of lamb chops.
- Prepare 2 tablespoons of Egyptian dukkah spice.
- Prepare 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.
- You need 200 g of cooked beetroot, chopped.
- It's 2 tablespoons of extra virgin olive oil.
It's easy to make, delicious, and healthy. Serve it as a vegetarian main course or filling side dish, both work! Finally arrange the dukkah lamb cutlets on top. These are great on their own as a little party snack, or served with a warm salad of roasted root veg and herbs they make a fuss-free week-night meal.
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..
Boil or steam potatoes until cooked, drain and cool slightly. Using a potato masher or large wooden spoon, roughly break potatoes up into chunky pieces; cover with foil to keep warm. 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.
