Luke and Scott’s Dukkah Crusted Lamb


The weekly grind of thinking ” what do I want to cook for dinner tonight” can be challenging day in and day out. Constantly searching  for something quick, easy, healthy and paleo-friendly – I knew my cookbook collection was in need of some revitalisation as I found myself cooking the same meals over and over.

When I came across Clean Living Cookbook by fitness and Paleo enthusiasts Luke Hines and Scott Gooding, I was renewed with a desire to start cooking new and delicious meals.IMG_9382














Designed into  sections which cater for different meal times throughout the day, this book is an easy read with inspiring recipes for everyone. Following paleo diet principals the ingredients are focused on using seasonal and fresh produce.

As an avid lover of lamb, the dukkah crusted lamb cutlets with zucchini and pear recipe immediately caught my attention. The crust is punchy with light spices and the zesty salad makes the perfect accompaniment.

This is a great stand by lunch for those ad hoc days and weekends when friends and relatives decided to call in for a bite to eat.

Dukkah Lamb Cutlets with Zucchini and Pear Salad

Serves 4

Ingredients - 

Dukkah Lamb Cutlets

  • 3/4 cup sesame seeds
  • 1/2 cup pine nuts
  • 1/2 cup coriander seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baharat ( a spice mix of white and black pepper, cinnamon, cloves and nutmeg)
  • 12 French trimmed lamb cutlets

Zucchini and Pear Salad

  • 2 zucchini cut finely julienned
  • 1 pear cored and cut finely julienned
  • 2 tablespoons of avocado oil
  • juice and finely grated zest of one lemon
  • 1/2 cup of crumbed feta (optional)


lamb cutlets 2











First step is to prepare the dukkah crust for the lamb cutlets.

Using a small stick blender or in my case a mortar and pestle grind the seeds, nuts, spices and salt together until they become a fine, slightly textured mixture.











Dip the lamb cutlets into the dukkah mixture, pressing firmly to cover on all sides.

Grill the lamb cutlets on a low to medium heat. ( I didn’t have access to my bbq due to torrential rain, so I used my fry pan as an alternative). Turn the cutlets occasionally and take care as the crust can easily fall off, total cooking time should be 10-15 minutes.




















To make the salad, thinly slice the zucchini and pear.

Add the zucchini and pear to a bowl and dress with the avocado oil, lemon juice and zest. Added the crumbled feta if desired. Serve the dukkah crusted lamb cutlets with the fresh zucchini and pear salad.IMG_5087









 **Special giveaway for Paleo Foodies readers!

Scott and Luke have kindly provided two signed books for us to give away to two lucky readers! We have a copy of Clean Living and a copy of Clean Living Cookbook.

Simply share this post on Facebook and you’ll go into the draw to win a SIGNED copy of Clean Living or Clean Living Cookbook.

To purchase your copy of either book click here.

Chloe Varga

Freelance writer and photographer from Sydney. Chloé is passionate about food and loves to cook, eat, grow and photograph it. She is half Hungarian and loves the rustic traditional aspects of food and how it brings people together.

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