spicy dukkah-crusted lamb cutlets with creamed feta

serves 4, hands-on time 20 mins, total time 30 mins

Short on time? Buy a tub of dukkah in store instead of making your own.
Get ahead Make the dukkah up to a week ahead; store in an airtight jar.

12 lamb cutlets

for the dukkah 1 tsp cloves
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground turmeric
1 tsp chilli flakes
1 heaped tbsp roasted chopped hazelnuts
1 heaped tbsp finely chopped pistachios
1 tbsp sesame seeds
For the glaze
3 tbsp clear honey or agave syrup
2 tbsp orange juice, plus 1/2 tsp zest
1 tsp sea salt
½ tsp ground black pepper
1 tbsp olive oil

for the creamed feta
1 x 200g pack feta cheese
4 tbsp Greek yogurt

1 To make the dukkah. Heat a dry frying pan. Toast the cloves and fennel, cumin and coriander seeds until fragrant. Grind to a powder using a pestle and mortar or a spice grinder. Combine the spices with the rest of the dukkah ingredients in a bowl and mix well.

2 Mix together the glaze ingredients and brush over each lamb cutlet. Sprinkle over some of the dukkah and press well to make sure it sticks on both sides (use as much or as little as you like - less for a milder flavour; see how to use up leftover dukkah spice mix, right). Preheat the grill to high or the oven to 190°C, fan 170°C, gas 5.

3 Grill the cutlets for 3-4 minutes on each side for medium, or until cooked to your liking. Alternatively, brown the lamb for 1 minute on each side in a frying pan then bake on a baking sheet for 10 minutes for medium. Brush halfway through cooking with any remaining glaze.

4 Meanwhile, whiz the feta, yogurt and a pinch of black pepper in a food processor with just enough (about 2 tablespoons) water to make a smooth paste.

5 Serve the lamb with the creamed feta and some seasonal vegetables alongside.

580cals; 32g fat (14g sat fat): 42g protein; 1g fibre; 13g carbs: 13g total sugars; 3.4g salt