Dukkah Lamb Cutlets With Pomegranate Honey - cooking recipe
Ingredients
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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
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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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