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Collection of Rioja recipes

Crunchy Crusted Aromatic Dukkah Spice Lamb Cutlets

Crunchy Crusted Aromatic Dukkah Spice Lamb Cutlets

Rioja match: Graciano is a grape variety that is all about dark fruit spices, with just a hint of liquorice. Bursting with flavour, it’s a lively match to the crispy dukkah. Selected by Sarah Janes Evans MW.

Preparation Time: 15 minute
Cooking Time: 10 minutes
Serves: 4

For the dukkah mix:
40g sesame seeds
25g shelled pistachios
40g hazelnuts, chopped
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp paprika
salt and freshly ground black pepper

For the lamb:
1 tbsp olive oil
1 tbsp honey
Zest and juice of ½ orange
8 lamb cutlets

For the dukkah mix:
Toast the sesame seeds in a frying pan until golden and tip into a bowl. Repeat with the nuts until they are beginning to take a golden tint and tip into the bowl with the sesame seeds. Finally toast the cumin and coriander seeds until fragrant.

Mix the seeds and nuts together and “pulse” in a food processor until you have a coarse crumb. Add the paprika and season to taste with salt. Store until needed.

In a small mixing bowl mix the dukkah spice and nut blend with the oil, honey, orange juice and zest.

For the lamb cutlets:
Season the lamb cutlets with salt and freshly ground black pepper, press the dukkah spice mix onto one side of the cutlet and press firmly.

Leave the cutlets to stand for 10 minutes.

Heat a large non-stick frying pan and add a little oil. Cook the cutlets for 3 minutes on the non-spiced side before rendering the fat for 1 minute. Flip over onto the spiced side and cook for a further 2 minutes. Leave to rest for 5 minutes before serving. Collect any dukkah crumb that has fallen into the pan and sprinkle onto the lamb.