Dukkah Crusted Lamb Backstrap

Dukkah Crusted Lamb Backstrap


  • 500g Lamb back strap
  • Olive oil
  • 50g coriander seeds
  • 50g cumin seeds
  • 100g sesame seeds
  • 80g roasted hazelnuts
  • 80g roasted almonds
  • 30g salt flakes
  • 30g black pepper


  • Create a dukkah crusting. In a saucepan, dry roast the coriander, cumin and sesame seeds until just fragrant. Set aside.
  • In the same saucepan, dry roast the hazelnuts and the almonds, swirling the pan so the nuts don't burn.
  • Place all the ingredients in a grinder and crush until the mixture resembles breadcrumbs and is a consistency suitable to use as a coating.
  • Preheat oven to 200ºC on fan grill. Line a roasting pan with baking paper.
  • Brush the lamb with olive oil and coat one side with the dukkah. Set aside.
  • Lightly spray the dukkah crust with olive oil spray. Cook the lamb for 10- 12 minutes depending on the thickness. Rest for 3 - 4 minutes.
  • On a platter, arrange salad leaves and arrange slices of the lamb backstrap on top. Serve with wedges of lemon.

Serves 4
Preparation time: 30 minutes
Cooking time: 10-12 minutes