Pistachio dukkah crusted lamb with roasted tomato fattoush

Yummy Pistachio dukkah crusted lamb with roasted tomato fattoush Recipe

Add texture and flavour to grilled lamb by crusting it with Middle Eastern spices. Quick and healthy, this recipe is ideal for weeknights.
Pistachio dukkah crusted lamb with roasted tomato fattoush
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.


  • 4 small wholemeal pita pockets

  • 1 tablespoon olive oil

  • 1 teaspoon sumac

  • 2 x 275g pkt baby egg truss tomatoes

  • 4 (about 750g) lamb eye of loin (backstraps)

  • 1 small Spanish onion, very thinly sliced

  • 1 cup mint leaves

  • 1/2 cup flat-leaf parsley leaves

  • 1 tablespoon lemon juice


  • 1/4 cup (40g) pistachios, finely chopped

  • 1 tablespoon sesame seeds

  • 2 teaspoons cumin seeds, crushed

  • 2 teaspoons coriander seeds, crushed


  • Step 1

    Preheat oven to 180°C. Place pita bread on an oven tray. Drizzle with half the oil. Sprinkle with sumac and season to taste with salt and pepper. Place tomatoes on an oven tray, drizzle with remaining oil and season with salt and pepper. Bake in oven, turning occasionally, for 10 minutes or until bread is crisp. Remove bread. Cook tomatoes for a further 10 minutes or until wilted. Remove from oven. Set aside.

  • Step 2

    To make dukkah, combine pistachios, sesame seeds, cumin and coriander on a plate. Season well with salt and pepper. Coat lamb with the dukkah. Heat a large frying pan over high heat. Add the lamb and cook for 1-2 minutes each side or until brown. Transfer to an oven tray and bake for 10 minutes for medium or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.

  • Step 3

    Thickly slice the lamb. Break up the bread and place in a bowl with onion, mint, parsley and tomatoes. Drizzle with lemon juice and gently toss. Divide salad on serving dishes and top with the lamb.

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