This quick recipe is a lifesaver for midweek suppers. The dry dukkah spice mix is also great as a dip for flatbreads.
12 lamb cutlets
For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper.
For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth.
Combine the spices with the rest of the dukkah ingredients in a bowl and mix until well combined.
Rub each lamb cutlet with the dukkah and orange juice mixture and grill on a hot griddle, or under a pre-heated grill, for 2-3 minutes on each side, or until cooked to your liking.
To serve place some of the quinoa salad onto four plates and place three lamb cutlets on top of each.
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