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- 6 lamb cutlets
- 5 Tbsp HVOC Dukkah
- 1 Tbsp HVOC Premium Mild & Fruity EVOO
- HVOC Caramelised Balsamic Vinegar for serving
- Place the dukkah evenly on a flat plate.
- Rub a little olive oil into each cutlet.
- Press the cutlets in the dukkah so they are well covered, set aside.
- Heat grill to high. Place cutlets on a baking tray, drizzle with olive oil and cook to your liking.
- Transfer to a plate, drizzle with balsamic vinegar and serve alongside a green salad.