Salt the lamb. Empty the flour and dukkah into a shallow dish, beat the egg in a deep dish. Toss the meat in the flour, shake off the excess, dip in the egg and then in the dukkah, press the coating on firmly.
Heat the clarified butter in a non-stick frying pan. Brown the lamb for approx. 3 mins. on each side, remove from the pan, keep warm. Stir-fry the courgettes in the same frying pan for approx. 5 mins. Carve the lamb and serve with the courgettes.