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Dukkah-coated lamb
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 329
  • Fat about 14g
  • Carbohydrates about 10g
  • Protein about 40g
This is needed
This is needed for 2 people
Coating
  • 0.25 tsp salt
  • 2 tbsp white flour
  • 2 lamb loins (each approx. 150 g)
  • 1 egg
  • 4 tbsp Dukkah (spice mix)
To fry
  • clarified butter
  • 2 courgettes, halved lengthways, then finely sliced
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Coating
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.
To fry
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.