Buckwheat Tabouli With Dukkah Lamb

Twist up tonights lamb dinner by adding a crunchy dukkah coating to the backstraps and serving with zesty buckwheat salad.

The ingredient of Buckwheat Tabouli With Dukkah Lamb

• 150g 3 4 cup raw buckwheat
• 1 lemon rind finely grated juiced
• 2 tablespoons cobram estate extra virgin olive oil light flavour
• 1 tablespoon white balsamic vinegar
• 1 garlic clove crushed
• 2 about 480g lamb backstraps
• 2 tbs dukkah
• 3 cups firmly packed fresh mixed herbs mint coriander parsley
• 200g cherry tomatoes quartered
• 1 2 small red onion finely chopped

The Instruction of buckwheat tabouli with dukkah lamb

• bring a saucepan of water to the boil over high heat add buckwheat reduce heat to medium low and simmer for 5 6 minutes or until al dente drain and refresh under cold running water spread over a tray lined with paper towel to dry
• meanwhile place the lemon rind juice oil vinegar and garlic in a screw top jar season and shake to combine
• heat a non stick frying pan over medium heat spray lamb with olive oil then season cook turning for 6 8 minutes for medium or until cooked to your liking transfer to a plate set aside to rest for 4 minutes spread dukkah on a plate press lamb into dukkah to coat slice lamb
• finely chop three quarters of the herbs combine buckwheat herbs tomato onion and half the dressing in a bowl serve with lamb drizzle with remaining dressing

Nutritions of Buckwheat Tabouli With Dukkah Lamb

calories: 463 899 calories
calories: 18 grams fat
calories: 4 grams saturated fat
calories: 29 grams carbohydrates
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calories: 41 grams protein
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