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We hope you got benefit from reading it, now let’s go back to roasted dukkah spiced lamb chops with baby potatoes and salad recipe. To cook roasted dukkah spiced lamb chops with baby potatoes and salad you only need 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Roasted dukkah spiced lamb chops with baby potatoes and salad:
- Provide 1 kg lamb chops
- Provide 2 tablespoons Egyptian dukkah spice
- Provide 1 tablespoon smoked paprika
- Prepare Pinch smoked sea salt flakes
- Provide 1 pre-made salad to serve
- Provide 1 packet baby potatoes with a knob of garlic and herb butter
- Use 200 g cooked beetroot, chopped
- Provide 2 tablespoons extra virgin olive oil
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.
It helps that it's an easy healthy dinner recipe too! I love serving the spiced lamb chops with a crunchy, tangy cucumber salad to cut through the richness of. Place the lamb in a deep-sided oven tray and rub with the dukkah mixture. baby spinach leaves and lemon wedges, to serve. Place the rosemary, garlic, oil, dukkah, salt and pepper in a small bowl and mix to combine. char-grilled lamb shoulder with tomato and feta salad. The dry dukkah spice mix is also great as a dip for flatbreads.
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