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Raidis Estate

Raidis Estate
9 October 2018 | Raidis Estate

The taste of Spring


It’s interesting how different seasons and times of the year will often dictate the kinds of foods we eat. In the winter, it tends to be hearty, warming soups and bread, roast meats and potatoes, and in the summer, it’s salads, fruits and things like Asian-style fish. For us in the Springtime, we can’t go past a delicious Spring lamb dish.


So, for your taste of Springtime, we just have to recommend this amazing recipe to you.


Dukkah-crusted Lamb cutlets with quinoa salad.


What you’ll need:


For the Salad –

200g quinoa

handful fresh parsley

1 tbsp chopped fresh mint

1 red capsicum, finely diced

1 cucumber, finely diced

1 red onion, finely diced

2 tbsp olive oil

1 lemon – juice only

salt and pepper to taste


For the Dukkah

½ tsp. cloves

1 tsp. fennel seeds

1 tsp. coriander seeds

1 tsp. cumin seeds

1 tsp. paprika

pinch turmeric

½ tsp. chilli flakes

50g hazelnuts, chopped

30g pistachios, chopped

1 tbsp. sesame seeds

4 tbsp. honey

1 orange, juice only

4 tbsp. olive oil

salt and pepper to taste


For the Lamb


12 x Lamb Cutlets



For the quinoa salad, mix together quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season to taste with salt and pepper.
For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth.
Combine the spices with the rest of the dukkah ingredients in a bowl and mix until combined.
Rub each cutlet with the dukkah and orange juice mixture and place on a BBQ grill for 2-3 minutes each side or until cooked to your liking.
To serve, place some of the quinoa onto serving plates, and position 3 cutlets on top of the salad on each plate.


You can play around with different layouts of the lamb cutlets for great effects, and a little tip whilst cooking is once you’ve cooked both sides of the cutlets, place them on their side/back to cook the fat layer. This crisps up the fat layer and is absolutely delicious.


Feel free to create your own unique spin on this recipe, but whichever way you do it, be sure to think about which Raidis Estate wine gets your mouth watering as the perfect pairing partner for this dish. Just quietly, we recommend the Mama Goat Merlot.




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