Department of Health & Human Services
Premiers Active April

Recipe of the Week: Dukkah Crusted Lamb with Coriander Chilli Yoghurt

Depending on the sunshine you can serve this delicious dish either hot or cold. Fresh, healthy and loaded with flavour, the best part about this dish is just how quick and easy it is to prepare for dinner. Add chickpeas to the tabbouli or serve with fresh warmed pita bread for even greater nutritional balance.

Preparation time: 10 minutes
Serves: 4


  • 1/4 cup dukkah, for crusting
  • 2 lamb backstraps, trimmed or fat
  • 250g low fat natural yoghurt
  • 1/3 cup coriander, chopped
  • 1 red chilli, seeded and chopped
  • 1 tbs lemon rind, grated
  • 3 cup tabbouli, to serve

Cooking method

  1. Press dukkah onto lamb, place in a baking dish and cook at 200oC for 15 minutes, or to your liking. Rest for 10 minutes before serving.
  2. Combine yoghurt, coriander, chilli and lemon rind in a bowl.
  3. Divide tabbouli among four plates, top with sliced lamb, coriander and chilli yoghurt.

Nutrition information

Each serve of this recipe provides 1 serve of lean meat and poultry, fish, eggs, nuts, seeds or legumes and 0.5 serves of vegetables.

Average Quantity per serve
Energy 1709kJ
Total sugars 7g
Protein 37g
Sodium 621mg
Calcium 181mg
Total fat 23g
Saturated fat 6g
Iron 4mg
Carbohydrates 11g
Fibre 0g

Keep a look out for at our Delight with Dinner article, coming soon and get further dinner inspiration by checking out our new recipes for Spaghetti with Broccolini and Cherry Tomato and Almond Vegetable Tagine!


nutrition-australiaRecipe selected by Nutrition Australia Victorian Division. For more healthy recipes visit the Nutrition Australia website.
Source: Dairy Australia

Last updated: November 28, 2016 at: 12:01 pm

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