Dukkah Lamb Cutlets With Pomegranate Honey - cooking recipe

Ingredients
    12 None French-trimmed lamb cutlets (about 1 1/3 lbs)
    1 oz dukkah spice mix
    None None Extra virgin olive oil, for cooking
    2 tbsp honey
    2 tbsp pomegranate molasses
Preparation
    Dip both sides of lamb cutlets into dukkah mix. Working in batches, sear cutlets in a large, oiled frying pan over medium high heat, then cook, turning, until cooked to desired doneness.
    Serve cutlets drizzled with combined honey and molasses.

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