served with Grain Salad and NOGO Eggplant Pickle

 

 

Serves 4

GF, DF, Low FODMAP, Vegan

 

This delicious Winter lamb dish is served on a simple yet fragrant grain salad and topped with our popular Eggplant Pickle.

 

Ingredients

Grain Salad:

• ¾ cup basmati rice + 375 ml (1 1/8 cups) water**
• 2 tbsp almonds, chopped
• ¾ cup mint, chopped
• ½ cup parsley, chopped
• ¾ cup spring onion (green ends only), chopped
• 1 tbsp orange zest
• 1 cup rocket
• 2 tbsp currants
• 1 tbsp Extra Virgin Olive Oil (EVOO)
• 1 tbsp garlic infused EVOO*
• ½ tsp sea salt
• ½ tsp cracked black pepper
• 4 tbsp Eggplant Pickle

Almond Dukkha:

• ½ cup almonds 
• ½ cup sesame seeds
• 2 tbsp ground cumin
• 1½ tbsp thyme (dried)
• 1 tsp sea salt
• 1 tsp cracked black pepper

 

Lamb:

• 8-10 lamb chops
• 4 tablespoons EVOO

 

Method

Grain Salad:

1. Pour 375ml of water into a medium size pot and place on the stove over a high heat until the water has boiled.
2. Add ¾ cup of rice. Turn the heat to low, cover the pot with a lid and cook for 11 minutes (or to the instructions on the packet.  Drain and set aside in a large bowl.
3. Whilst the rice is cooking, chop the almonds, parsley, mint and spring onion (green ends only) and orange zest and add to your salad bowl.
4. Add the rocket, currants, almonds, parsley, mint, spring onion, EVOO, garlic infused EVOO, salt and pepper to the salad bowl and toss through.

 

Almond Dukkha:

1. In a fry pan, cook the almonds until they turn golden brown or starting to smell fragrant (approx. 3 minutes, set aside.
2. Add the sesame seeds to the pan and continue cook until the sesame seeds are golden. Transfer the almonds and sesame seeds to a food processor.
3. Add the cumin, thyme, salt and pepper to the food processor and blend for 15 seconds or until the nuts are broken into a coarse, sand-like texture.
4. Transfer the Dukkha to a small bowl and set aside.

 

Lamb:

1. Remove the lamb from the fridge 1 hour prior to cooking to bring to room temperature.
2. Pour 2 tablespoons of EVOO into a small bowl, place each side of the lamb cutlet into the EVOO to coat.
3. Pour ½ the Almond Dukkha into another small bowl and firmly press each side of the cutlet in the Dukkah. Place the prepared cutlets onto a clean plate.
4. Heat the remaining 2 tablespoons of EVOO in a large fry pan over medium heat. Cook the cutlets for 2 minutes each side. The Dukkha should form a crust.
5. Remove the lamb from the pan and set aside to rest for 10 minutes.

 

To serve:

1. Serve 2-3 lamb cutlets on a bed of rice salad and serve with our Eggplant Pickle.
2. Sprinkle additional Almond Dukkah for flavour

Enjoy!