Matt Moran's dukkha crusted lamb cutlets with kohlrabi and mint slaw

Name: Dukkha crusted lamb cutlets with kohlrabi and mint slaw recipe
Yield: 4
Ingredients: 1 kohlrabi, cut into matchsticks; 1 baby fennel, thinly sliced (we used a mandolin), fronds reserved; 2 tbs cider vinegar; 1 tsp caster sugar; 70g dukkha; 12 lamb cutlets; 80g Dijon mustard; 1/2 cup (80ml) olive oil, plus extra for drizzling; 2 tbs verjuice; 2 tsp wholegrain mustard; 1 pink lady apple; ½ bunch mint, leaves roughly sliced

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Aug 01, 2018

“Aussie lamb is the best it’s ever been” - Matt Moran.

1 kohlrabi, cut into matchsticks
1 baby fennel, thinly sliced (we used a mandolin), fronds reserved
2 tbs cider vinegar
1 tsp caster sugar
70g dukkha
12 lamb cutlets
80g Dijon mustard
1/2 cup (80ml) olive oil, plus extra for drizzling
2 tbs verjuice
2 tsp wholegrain mustard
1 pink lady apple
½ bunch mint, leaves roughly sliced

Method

1.

Toss kohlrabi and fennel in a bowl with 1 tsp salt, cider vinegar and sugar to combine and stand for 15 minutes to lightly pickle.
2.

Preheat oven grill to high. Place a large rack on a large baking tray. Place dukka on a plate. Brush cutlets on both sides with mustard and lightly press each side of the cutlets into dukkha to coat. Place cutlets on prepared rack and drizzle with extra olive oil. Grill cutlets for 5 minutes each side or until browned and cooked to your liking. Cover loosely with foil and rest for 5 minutes.
3.

To make a dressing, whisk oil, verjuice and wholegrain mustard in a bowl. Season. Just before serving, thinly slice apple (we used a mandolin), add to kohlrabi mixture, then add dressing, reserved fennel fronds and mint, and toss to combine. Serve cutlets alongside slaw.