Dukkah Crusted Lamb with Coriander Chilli Yoghurt November 8, 2013 By @entwellbeing Dukkah Crusted Lamb with Coriander Chilli Yoghurt Serves: 4 Time to make: 10 mins Ingredients 250g low fat yoghurt ¼ cup dukkah 1/3 cup chopped coriander 1 seeded and chopped red chilli Tabouli 2 trimmed lamb backstraps 1 tablespoon grated lemon rind Nutrition (per serve) Energy: 1085kJ Calories: 259cal Protein: 38g Fat: 10g – saturated: 4g Carbohydrates: 4g – sugars: 4g Dietary Fibre: 0g Sodium: 22mg Instructions Preheat oven to 200ºC Press dukkah onto back straps. Place in a baking dish and cook for 15 minutes or to your liking. Rest for 10 minutes before serving. Combine coriander, chill and lemon with yoghurt in a bowl. To serve, place sliced lab over tabouli, top with seasoned yoghurt. Notes Dukkah is a traditional North African mixture of sesame seeds, hazelnut, coriander seeds, cummin seeds, salt and cracked pepper, which can be purchased from supermarkets or specialty food stores. Tabbouli is a middle eastern salad made from a mix of bulgur, cucumbers, tomato, finely chopped flat parsley and mint and seasoned with olive oil, lemon juice and salt.