Jagnjeće sedlo sa Duka koricom * Lamb Rack with Dukkah Crust

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Jagnjetinu baš često pravimo. Ovako sa Duka koricom prvi put. I zaista je super .Fino začinjeno bez ikakvih drugih dodataka ima pomalo misris i ukus  arapskih zemalja. Duka mešavinu nije teško napraviti. Ja sam kupila gotovu , za vas koji to ne možate nabaviti postavila sam i recept


Sastojci

1/4 šolje Duka
1 1/2 Kašika brašna
2 jaja
1 Jagnjeće sedlo
Kikiriki ulje za pečenje

Domaća Duka 

• 10g (2/3 šolje) lešnika
•  80g (1/2šolje) susama
•  2 tKašike korijander semenki
•  2 Kašike kim semenki
•  2kašičice sveže mlevenog crnog bibera
•  1 kašičica krupne morske soli
• 
  

Priprema

Predgrejemo renu na 200 stepeni C
U posebne tanjire stavimo brašno i duka. Ulupamo jaja. Provućemo jagnjetinu kroz brašno, jaje pa kroz duka. Malo pritisnemo prstima.
Pečemo 25 minuta za srednje ispečeno meso. Ostavimo da miruje oko 5 minuta

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Lmab rack with Dukah crust

We make lamb meat often. No wonder New Zealand is known world over for the qualitz of lamb meat. Being at the source it means also very affordable prices.

Never meade lamb rack with Dukah crust, but now that I did , I can only recommend it

• Ingredients

•  1 1/2 tablespoons plain flour
•  1/4 cup dukkah
•  2 eggs
•   rack of lamb
•  peanut oil, for deep-frying

I used ready Dukkah but if you wish to make your own you will need:

• 10g (2/3 cup) hazelnuts
•  80g (1/2 cup) sesame seeds
•  2 tablespoons coriander seeds
•  2 tablespoons cumin seeds
•  2 teaspoons freshly ground black pepper
•  1 teaspoon flaked sea salt 
• 
  

Create

Preheat oven to 200°C. Place flour and dukkah on separate plates. Lightly beat eggs in a shallow dish. Coat lamb in flour. Dip in egg, allowing excess to drip away. Coat in dukkah, pressing on with fingertips. Place in a lightly greased roasting pan.

Roast lamb for 25 minutes for medium or until cooked to your liking. Cover loosely with foil to keep warm. Allow to rest for 5 minutes.

Cut lamb rack into cutlets. Serve with chicoree salad and kumara mash.