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Dukkah Lamb With Roasted Garlic Aioli

Ok! So this is a simple yet amazing dish.  It’s perfect for any dinner party as finger food, or for week night dinner.


  • Frenched lamb cutlets, or lamb back strap from Torre & Mordini.  2 cutlets per person, or 1 lamb back strap per person.
  • Your choice of dukkah from Carine Cuisine
  • In-house made roasted garlic aioli from Carine Cuisine
  • Pomegranate seeds
  • Herbs – mint and Italian parsley
  • Carine Cuisine’s olive oil


  1. Toss the lamb with the dukkah to coat lightly.  Add salt and a dash of black pepper.
  2. Heat the BBQ or pan.
  3. Add a splash of olive oil.
  4. Grill the lamb – 3-4 mins each side will give a med-well done finish.  Rest the lamb for 2 mins.
  5. Place our grass fed lamb on a serving dish.
  6. Dollop the aioli over the lamb, and garnish the whole dish with pomegranate seeds and fresh mint and parsley.
  7. Serve with warmed pita bread or cous cous.