Dukkah Crusted Lamb, Apricot Salsa, Herb Salad With Chermoulla D

Ingredients

• 1 kg lamb, rump sliced into steaks 2cm thick
• 1/2 bunch basil
• ground black pepper
• 1 tablespoon caper
• 1 tablespoon lemon juice
• 60 ml olive oil
• 60 g dukkah

For the salsa

• 4 apricots, diced
• 2 tomatoes, seeds removed and diced
• 1 sprig basil, chopped
• 3 sprigs flat leaf parsley, chopped
• 1 spring onion, diced
• 2 tablespoons your favorite dressing (I use Chermoula Dressing)

For the salad

• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped vietnamese fresh mint

Directions

1. 1

   Combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.

2. 2

   Remove from the marinade and dust with the dukkah.

3. 3

   Grill on a hot griddle or BBQ plate until cooked to desired degree. This could also be pa n fried.

4. 4

   For the salsa:.

5. 5

   Combine all salsa ingredients and set aside.

6. 6

   For the salad:.

7. 7

   Combine all salad ingredients.

8. 8

   Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing.