Dukkah Crusted Lamb, Apricot Salsa, Herb Salad with Chermoula D

Name: Dukkah Crusted Lamb, Apricot Salsa, Herb Salad with Chermoula D
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1 kg lamb; 0.5 bunch basil; ground black pepper; 1 tbsp capers; 1 tbsp lemon juice; 60 ml olive oil; 60 g dukkah; 4 apricots; 2 tomatoes; 1 sprig basil; 3 sprig flat leaf parsley; 1 spring onion; 2 tbsp your favorite dressing; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh basil; 2 tbsp chopped vietnamese of fresh mint

An Egyptian spice blend of lamb, capers and apricots, seasoned with dukkah and grilled.

40 min · Serves 6 · Medium

Method

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Time: Prep 25 min · Cook 15 min · 40 min total
Difficulty: medium

1
Combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.
2
Remove from the marinade and dust with the dukkah. Grill on a hot griddle or BBQ plate until cooked to desired degree. This could also be pa n fried.
3
For the salsa:. Combine all salsa ingredients and set aside. For the salad:. Combine all salad ingredients.
4
Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing.