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Lamb With a Dukkah Crust and Herb and Cucumber Relish

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“This is a very light, yummy recipe. It takes a while to prepare as you have to make the dukkah, you could buy a pre-made dukkah to save time and this would be a simple, healthy meal for the family or a dinner party”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 180°C/160°C (fan forced).
  2. To make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant. Remove from pan and cool completely. Transfer to a mortar and pestle and coarsely grind; set aside.
  3. Brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate. Press the top and bottom of the fillet into the dukkah evenly.
  4. Heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side. Add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking. Remove and rest, loosely covered with foil.
  5. To make the relish; combine Cucumber, mint sprigs and green onions in a medium bowl and mix well.
  6. Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.

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