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Dukkah Crusted Lamb with Coriander Chilli Yogurt

Serves 4


  • 2 x 300g lamb backstraps, trimmed
  • 1/4 cup dukkah*, for coating
  • 250g (1 cup) Australian low fat natural yogurt
  • 1/3 cup chopped fresh coriander
  • 1 red chilli, seeded and chopped
  • grated rind of 1/2 lemon
  • tabbouli, for serving
Download Recipe (PDF)


  1. 1. Press dukkah onto lamb, place in a baking dish and cook at 200°C for 15 minutes or to your liking.  Rest for 10 minutes before slicing.
  2. 2. Combine yogurt, coriander, chilli and lemon rind in a bowl.  Serve sliced lamb over tabbouli, topped with coriander and chilli yogurt.

Tips / Handy Hints

• Try with chicken, pork or beef fillet. *Note:  Dukkah is a traditional North African mixture of sesame seeds, hazelnuts, coriander, cumin, salt and pepper, which can be purchased from supermarkets or specialty food stores.

Nutritional Information

Nutrients per serve:
Energy (kj) 1085
Protein (g) 38
Fat, Total (g) 9.9
Saturated (g) 4.3
Carbohydrates (g) 4
Sugars (g) 4
Sodium (mg) 141
Calcium (mg) 181
Iron (mg) 6.5


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