Dukkah Crusted Lamb, Apricot Salsa, Herb Salad With Chermoula D

16 ingredients
9 steps

Ingredients

  • 1 kg lamb, rump sliced into steaks 2cm thick
  • 12 bunch basil
  • ground black pepper
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 60 ml olive oil
  • 60 g dukkah
  • 4 apricots, diced
  • 2 tomatoes, seeds removed and diced
  • 1 sprig basil, chopped
  • 3 sprigs flat leaf parsley, chopped
  • 1 spring onion, diced
  • 2 tablespoons your favorite dressing (I use Chermoula Dressing)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped vietnamese of fresh mint

Directions

  1. 1
    Combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.
  2. 2
    Remove from the marinade and dust with the dukkah.
  3. 3
    Grill on a hot griddle or BBQ plate until cooked to desired degree.
  4. 4
    This could also be pa n fried.
  5. 5
    For the salsa:.
  6. 6
    Combine all salsa ingredients and set aside.
  7. 7
    For the salad:.
  8. 8
    Combine all salad ingredients.
  9. 9
    Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing.

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