Dukkah Crusted Lamb, Apricot Salsa, Herb Salad With Chermoula D
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 kg lamb, rump sliced into steaks 2cm thick
- 1⁄2 bunch basil
- ground black pepper
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 60 ml olive oil
- 60 g dukkah
-
For the salsa
- 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)
-
For the salad
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped vietnamese of fresh mint
directions
- Combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.
- Remove from the marinade and dust with the dukkah.
- Grill on a hot griddle or BBQ plate until cooked to desired degree. This could also be pa n fried.
-
For the salsa:
- Combine all salsa ingredients and set aside.
-
For the salad:
- Combine all salad ingredients.
- Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing.
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RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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