• Stephen Hodgkinson

Summer is here and in full swing

Dukkah crusted lamb

Dukkah Crusted Lamb, chickpea, tomato & basil salad with oven roasted eggplant

This is a real Mediterranean inspired dish with the fresh flavours of summer. Dukkah compliments the lamb really well and gives it a gentle nutty flavour and a hint of spice that is enhanced with the heat of cooking and the smell really gets the mouth watering. The lamb is the star of this dish but the vegetable component could easily be served as a nutritionally balanced dish in its own right for those that prefer not to eat meat.


Serves 2

200g lamb backstrap, preferably in a single piece (you could also use rump or lamb steaks)

3 tblsp dukkah spice you can usually find this in the spice section of your local supermarket

Extra virgin olive oil

salt & pepper

1/2 a large eggplant cut into 4

1/2 can of chickpeas drained and well rinsed

1/2 red onion finely diced

10 cherry tomatoes cut in half or 1 large tomato cut into bite sized pieces

1/2 bunch of fresh basil torn into small pieces (if you chop the leaves they bruise and spoil the bright colours of this dish)

6 cubes of feta cheese crumbled into small pieces

1/2 cup of salad greens (the peppery flavour from rocket works well with these flavours)

Good quality vinegar such as a wine vinegar or balsamic


Pre heat your oven to 200C

Combine the tomatoes, onion, chickpeas, and feta to let the flavours develop and combine. Add a good dash of olive oil and mix well.

Sprinkle the eggplant with a small amount of salt to draw any excess moisture out before you cook it. Set this aside for a few minutes.

Rub a small amount of oil into the lamb and then add the dukkah by sprinkling it on both sides try not to use your hands as it will stick to them rather than the lamb losing flavour

You can cook the lamb on bbq or in a hot pan, if you are using rump or you prefer your lamb cooked well you may need to finish it the oven to stop it from burning.

Place a try large enough to fit your eggplant in to pre heat in the oven with a small amount of oil, this stops the eggplant soaking up all of the oil, it will only take a minute or two. Next pat the eggplant dry with some paper towel and place it in the hot tray in the oven and turning it after a few minutes.

Now add the greens to your chickpea mix and a splash of vinegar, stir really well to combine and place on your serving plate.

Once your lamb is cooked to how you like it let it rest in a warm spot for a few minutes before slicing it and arranging nicely resting on the salad

Finally add the roasted eggplant and dress with some more olive oil and you're done


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