Roasted dukkah spiced lamb chops with baby potatoes and salad

Name: Roasted dukkah spiced lamb chops with baby potatoes and salad
Total time: 2100 s
Yield: 4 servings
Cuisine: South African
Ingredients: 1 kg lamb chops; 2 tablespoons Egyptian dukkah spice; 1 tablespoon smoked paprika; Pinch smoked sea salt flakes; 1 pre-made salad to serve; 1 packet baby potatoes with a knob of garlic and herb butter; 200 g cooked beetroot, chopped; 2 tablespoons extra virgin olive oil

Dominique Solomon @cook_7578122

Cape Town, South Africa

I hardly eat meat these days, because 1, it’s expensive and two it just makes ecological sense for the drought and environment to have less meat. This is a real spoil and treat in my household.

Dominique Solomon @cook_7578122

Cape Town, South Africa

I hardly eat meat these days, because 1, it’s expensive and two it just makes ecological sense for the drought and environment to have less meat. This is a real spoil and treat in my household.

Saved

Ingredients

30-35 minutes

4 servings

1 kglamb chops
2 tablespoonsEgyptian dukkah spice
1 tablespoonsmoked paprika
Pinchsmoked sea salt flakes
1pre-made salad to serve
1 packetbaby potatoes with a knob of garlic and herb butter
200 gcooked beetroot, chopped
2 tablespoonsextra virgin olive oil

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Steps

30-35 minutes

1

Pre-heat the oven to 180 degrees C. Spice the lamb chops with the dukkah, paprika and salt, drizzle with olive oil and roast for 30-35 minutes.
2

Microwave the packet of baby potatoes with the butter inside the packet for 6-7 minutes until soft.
3

Plate up the lamb chops together with the beetroot and salad. Drizzle the potatoes with olive oil and a pinch of salt. Serve with garlic bread if you wish.