Cashew & Roast Onion Dukkah Crusted Lamb Cutlets
The dukkah gives extra crunch and flavour to a classic Aussie favourite.
6 lamb cutlets
5 tbls Pukara Estate Cashew & Roast Onion Dukkah
1 tbls Pukara Estate Robust EVOO
Pukara Estate Caramelised Balsamic Vinegar for serving
Place the dukkah evenly on a flat plate. Rub a little olive oil into each cutlet.
Press the cutlets into the dukkah so they are well covered, set aside.
Heat grill to high. Place cutlets on a baking tray, drizzle with Olive oil and cook to your liking.
Transfer to a plate, drizzle with balsamic vinegar and serve alongside a green salad.