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Roasted dukkah spiced lamb chops with baby potatoes and salad
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Chef :
Dominique SolomonRoasted dukkah spiced lamb chops with baby potatoes and salad
I hardly eat meat these days, because 1, it’s expensive and two it just makes ecological sense for the drought and environment to have less meat. This is a real spoil and treat in my household.
Ingredient
Food ration :
4 servingsCooking time :
30-35 minutes
1 kg
lamb chops
2 tablespoons
Egyptian dukkah spice
1 tablespoon
smoked paprika
Pinch
smoked sea salt flakes
200 g
cooked beetroot, chopped
2 tablespoons
extra virgin olive oil
Cooking instructions
* Step 1
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.
* Step 2
Microwave the packet of baby potatoes with the butter inside the packet for 6-7 minutes until soft.
* Step 3
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.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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