Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted dukkah spiced lamb chops with baby potatoes and salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Roasted dukkah spiced lamb chops with baby potatoes and salad is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Roasted dukkah spiced lamb chops with baby potatoes and salad is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted dukkah spiced lamb chops with baby potatoes and salad using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- Get 1 kg lamb chops
- Prepare 2 tablespoons Egyptian dukkah spice
- Make ready 1 tablespoon smoked paprika
- Take Pinch smoked sea salt flakes
- Get 1 pre-made salad to serve
- Get 1 packet baby potatoes with a knob of garlic and herb butter
- Prepare 200 g cooked beetroot, chopped
- Prepare 2 tablespoons extra virgin olive oil
Sprinkle over the dukkah and the salt and rub into the chops, making sure they're well covered. You can cook the chops on a hot braai (barbecue), grill them in a griddle pan or fry them in a very hot frying pan. In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Season lamb chops with salt and pepper.
Instructions to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- 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.
In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat.
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