Dukkah Crusted Lamb, Apricot Salsa, Herb Salad With Chermoula D

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 kg lamb, rump sliced into steaks 2cm thick
• 1/2 bunch basil
• ground black pepper
• 1 tablespoon capers
• 1 tablespoon lemon juice
• 60 ml olive oil
• 60 g dukkah
• 4 apricots, diced
• 2 tomatoes, seeds removed and diced
• 1 sprig basil, chopped
• 3 sprigs flat leaf parsley, chopped
• 1 spring onion, diced
• 2 tablespoons your favorite dressing (i use chermoula dressing)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped vietnamese fresh mint

Recipe

• 1 combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.
• 2 remove from the marinade and dust with the dukkah.
• 3 grill on a hot griddle or bbq plate until cooked to desired degree. this could also be pa n fried.
• 4 for the salsa:.
• 5 combine all salsa ingredients and set aside.
• 6 for the salad:.
• 7 combine all salad ingredients.
• 8 serving suggestion: serve the lamb on the salsa, with the salad and dressing.