Quick, healthy meals by Luke Hines

WHETHER IT’S A WEEK­NIGHT DIN­NER OR A LAZY SUN­DAY BRUNCH, TH­ESE HEALTHY DISHES FROM AUSSIE COOK LUKE HINES TAKE NO TIME AT ALL

Good Health Choices - - Contents -

Luke’s lamb cut­lets with tzatziki and dukkah

» SERVES 4

125g (1 cup) macadamia dukkah

(see right) 12 lamb cut­lets 2 tbsp co­conut oil 150g (½ cup) minty pa­leo tzatziki

(see right)

TO SERVE (OP­TIONAL)

Pome­gran­ate seeds 1 hand­ful of flat-leaf pars­ley

leaves, finely chopped

1 Place the dukkah in a shal­low bowl. Take the lamb cut­lets and press them into the dukkah on both sides un­til

they are well coated. 2 Melt the co­conut oil in a large fry­ing pan over medium-high heat. Add the coated cut­lets and cook for 3 min­utes

on each side for medium-rare, for 4 min­utes on each side for medium,

or un­til cooked to your lik­ing. 3 To serve, ei­ther di­vide the lamb cut­lets

among plates or ar­range them on a plat­ter. Top with a gen­er­ous dol­lop of

tzatziki and scat­ter over the pome­gran­ate seeds and pars­ley leaves (if us­ing). Which­ever you choose,

now’s the time to dig in!

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