3 tbsp olive oil
6 tbsp hazelnut dukkah (recipe below)
8 large lamb cutlets (or lamb chops or noisettes)
Mint and pomegranate salad:
1 handful mint leaves
4 tbsp pomegranate seeds 1 handful parsley leaves 1/2 lemon, juiced
3 preserved lemons ¼’s, rind thinly sliced.
3 tbsp olive oil
Hazelnut dukkah (makes 520g):
1¾ cups hazelnuts
1 tbsp coriander seeds
tbsp cumin seeds
1¼ cups sesame seeds
tsp sea salt flakes
2 tsp freshly ground black pepper
Porter
Cabernet Merlot
1. Preheat the oven to 160°C.
2.To make the hazelnut dukkah, place the hazelnuts on one baking tray, and the coriander and cumin seeds on a
separate tray, and bake for approximately 15 minutes until toasted.
3. After the hazelnuts and seeds have been in the oven for 10 minutes, add the sesame seeds on a separate tray and
toast for the remaining 5 minutes, or until lightly coloured. Remove all the trays from the oven and allow the nuts and seeds to cool to room temperature.
4. Put the hazelnuts in a food processor and pulse to a coarse breadcrumb size. (You can also crush the hazelnuts the traditional way). Transfer the hazelnuts to a large mixing bowl.
5. Put the cumin and coriander seeds in the food processor and process until almost a powder. (Use a mortar and pestle to do this if you prefer). Add this powder to the bowl along with the toasted sesame seeds, salt and pepper. Mix well using a wooden spoon.
6. Place the olive oil and 6 tablespoons of dukkah in a large bowl and mix together. Add the lamb and rub the dukkah mixture into the meat. Cover the bowl and transfer to the fridge to marinate for 30 minutes.
7. To make the salad, put the mint, preserved lemon, pomegranate seeds and parsley in a bowl. Shake together the lemon juice and olive oil in a small jar. Pour over the salad, toss gently and season with salt and freshly ground black pepper, taking care not to use too much salt as there is salt in the dukkah on the cutlets.
8. Heat the barbecue to high or heat a chargrill pan over high heat on your stovetop. Cook the lamb cutlets for 2-3 minutes on each side.
9. Remove the pan from the heat and rest the lamb for 5 minutes before serving with the mint and pomegranate salad.
