Dinner with Shann

Dukkah crusted lamb backstrap with tzatziki

Yield: 2 servings plus lots of leftover dukkah for more yums!

Yes! This recipe is everything…it’s easy, it’s healthy and it’s yum! I recently made my own dukkah, after being inspired by this recipe. I used hazelnuts instead of pistachios to keep it low FODMAP. It was super easy and I had heaps leftover, so I decided to crust some lamb backstrap and cook it for dinner. The result…divine, and oh so easy! I would recommend making up a batch of the dukkah – it is so versatile and you can keep it in your fridge in an airtight container for up to 3 week. Please…give this one a go. You won’t regret it.

Ingredients:

  • 2 x fillets of lamb backstrap
  • 150g hazelnuts
  • 150g blanched almonds (regular almonds work just fine too)
  • 2 Tbsp sesame seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • Pinch of ground cardamom
  • ½ tsp chilli powder
  • 1 serving of tzatziki (find my low FODMAP tzatziki recipe here)!

I served this dish with a basic salad of cucumber, capsicum, beans, feta, mint leaves, parsley, a squeeze of lemon juice and a sprinkling of dukkah. But you could do whatever you like!

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.

Method:

  1. Preheat the oven to 200 degrees Celsius.
  2. To make the dukkah, heat a medium frying pan over a medium heat and add hazelnuts and almonds. Cook for 1 minute or until lightly toasted. Transfer to a food processor and process until finely chopped and coarse crumbs form. Transfer to a large bowl.
  3. Add sesame seeds to pan and cook for 1-2 minutes or until light golden. Transfer to nut mixture.
  4. Add coriander seeds and cumin seeds to pan and cook, stirring often, for 1-2 minutes or until seeds release their aromas and begin to pop. Transfer to a mortar and pestle and grind until finely crushed. Add to nut mixture with ground coriander, ground cumin, cardamom and chilli powder, then stir to combine.
  5. Now sprinkle a good few handfuls of the dukkah on a large plate. Roll the lamb backstrap in the dukkah so that it evenly coats each side. Repeat with each piece of lamb. Place the lamb fillets on a tray lined with baking paper and place in the oven for 8-10 minutes.
  6. Meanwhile, prepare the tzatziki as per my recipe here and set aside. You also might like to prepare you salad at this point!
  7. Once the meat has been in for 8-10 minutes, remove from the oven and set aside to rest under some foil for a couple of minutes. Once rested, slice into 1cm thick pieces and serve with tzatziki and if you like an extra sprinkling of your dukkah. It is also nice for people who aren’t eating low FODMAP to serve this dish with some pita breads or crispy croutons!

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I love hearing your feedback about my recipes! Please feel free to leave a comment below. I am always keen to learn about the modifications you’ve made and the successes you’ve had. Cheers, Shann.

2 Comments

  1. Catherine oneill says:

    Thank you for sharing this recipe, tried it last night, amazing flavours and texture, even my teenagers liked it (they usually complain the low fodmap recipes lack taste). It was easy too as I am no great cook and I liked the fact there is enough dukkah and tatziki for three more meals! Will try some more of your recipes

    • admin says:

      Hi Catherine. Thanks so much for popping by. I’m so pleased you (and your teenagers) enjoyed the dukkah lamb! Cheers, Shann.

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