Spiced pecan dukkah lamb cutlets

Make lamb cutlets that pack a punch by giving them a pecan dukkah crust – for a sophisticated take on lamb schnitzel.

An aerial view of dukkah crusted lamb


  • 8 lamb cutlets (trimmed)
  • 1 cup of flour of your choice (gluten-free flour works well) 
  • Pinch of salt and pepper to season flour 
  • 2 eggs lightly beaten 
  • 100g Barefoot Farm Pecan Dukkah
  • Olive oil for cooking 
  • Fresh salad to serve


  1. Preheat the oven to 180°C (350°F).
  2. Put the flour on a plate and liberally coat both sides of the cutlets then dust off the excess by gently tapping the cutlet. Beat eggs in a bowl and dip the floured cutlets into the egg. It is a good idea to let the egg wash drip off slightly until only a thin coating remains.
  3. Sprinkle the Barefoot Farm Pecan Dukkah onto a plate and press the egg-washed cutlets into the dukkah. Pat and rotate cutlets until they are completely covered delicious dukkah.
  4. Place the cutlets onto an oiled oven tray and bake in a preheated oven for 5 minutes each side. Once baked, remove from the oven and allow the cutlets to rest for 8 minutes in a warm spot in the kitchen.
  5. Serve with a fresh garden salad.

Tip: Toss the Texan BBQ pecans through any accompanying salad to give it depth and crunch.


This recipe serves 4.

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