This is one of those dishes that has developed over time and is now one of my weeknight favourites. I remember trying the lamb with dukkah for the first time after buying some dukkah in Margaret River several years ago and wanting to find other ways of using it rather than just as something to dip your bread into. Though I love eating it like that too – cut up some crusty bread or Turkish bread, dip a piece of bread into a small bowl of olive oil and balsamic vinegar and then into some dukkah…yum. The couscous and ratatouille were added later after I met Jerome and he asked me to cook couscous. The couscous needed something with some liquid to go with it, so I decided to try a ratatouille. Like usual, I looked up a few recipes then proceeded to go off and make my own version. My ratatouille is quite fresh and light, and only needs around 25 minutes total cooking time, making it good for a weeknight meal and one of my favourites.
Dukkah crusted lamb cutlets with couscous and ratatouille
- 8-12 frenched lamb cutlets (2-3 per person depending on size) – trimmed and bones cleaned
- 3-4 tablespoons of dukkah
- 1 cup of couscous
- Olive oil, salt & pepper
- 1 large (or 2 small) shallot – finely chopped
- 1 large (or 2 small) clove of garlic – finely chopped
- 3-4 small courgettes (250g) – cut lengthways then sliced approximately 1/2cm thick
- 250g cherry or mini roma tomatoes – sliced in half or quarters (depending on size)
- 150g button or swiss brown mushrooms – sliced
- In a medium saucepan, heat a tablespoon of oil over a medium heat and add the shallots and a pinch of salt. Cook for 2-3 minutes then add the garlic. Cook for 5 minutes until coloured slightly, soft and translucent.
- Add the courgettes and cook, stirring occasionally for 10 minutes (until starting to colour and soften).
- Add the mushrooms and tomatoes and cook, stirring occasionally, for a further 10 minutes. Cook with the lid on for the last few minutes. Season to taste and serve.
- For the couscous – place one cup of couscous, 1 tablespoon of dukkah, a pinch of salt and one cup of boiling water into a bowl. Cover with a plate and leave for 5 minutes. Fluff with a fork and serve.
- For the lamb, season the lamb and then coat in the remaining 2-3 tablespoons of dukkah. I find it best to use my hands, pressing the dukkah into the meat slightly so it sticks.
- Heat a tablespoon of oil in a pan over a medium-high heat and once hot add the lamb. Cook for 2-3 minutes per side or until cooked to your liking (it will depend on the thickness of the meat).
- Allow to rest for a few minutes then serve with the couscous and ratatouille.