Keep it simple but delicious with this beautifully seared, grilled to perfection dukkah-crusted lamb cutlets. Grilling made easy and fuss-free thanks to the OptiGrill Elite sensor technology and cooking level indicator giving you perfect results, every time.
Chef: Justine Schofield
Time: 40 minutes
1 tbsp extra virgin olive oil
1 x 6-point rack of lamb, chine bone removed and fat trimmed
3 tbsp dukkah
½ cup of Greek-style yoghurt
1 tablespoon tahini
Juice ½ a lemon
Salt & pepper
Steamed buttered rice, to serve
For the Pickled carrot
¼ tsp coriander seeds, toasted and crushed
1 long red chilli, thinly sliced
125ml (½ cup) white vinegar
125ml (½ cup) white sugar
To make the pickle, using a peeler, peel the carrot into long ribbons and then cut in half. Gather bundles and finely slice into thin strips. Alternatively use a julienne peeler. Place the vinegar, sugar, coriander seeds and ½ a cup of water into a saucepan over high heat and cook, stirring regularly until the sugar has completely dissolved. Bring to the boil then pour over the carrot and chilli and let the liquid cool to room temperature before storing in an airtight container or jar and transferring to the fridge. This can be made a few days in advance.
Cut the rack into six thick cutlets. Oil and season with salt and pepper and then sprinkle over dukkah.
Heat the OptiGrill Elite or grill to “beef” function or on high and grill the cutlets for 6-8 minutes or to your liking.
For the yoghurt sauce combine yoghurt, tahini and lemon juice. Season with salt and pepper.
Serve cutlets with rice, a dollop of yoghurt and carrots drain from pickling liquid.