Dukkah Lamb with Mushrooms

Paleo – serves 2


  • 2 lamb back straps
  • Pistachio dukkah (see previous recipe), enough to cover a dinner plate
  • 150g oyster mushrooms, torn into pieces
  • 100g enoki mushrooms
  • 6 button mushrooms, diced
  • 1 garlic clove
  • Handful of fresh basil
  • Cracked black pepper
  • 3-4 bunches of bok choy
  • Coconut oil for cooking


  • Preheat oven (with grill on) to 220 degrees
  • Coat lamb backstraps in pistachio dukkah. Place on a rack in a baking dish and cook for 3 minutes on each side in the oven. Let sit for 5 minutes (medium rare)
  • Steam bok choy
  • Add coconut oil to a frypan, once hot add garlic and mushrooms and cook on high heat for 5 – 6 minutes until golden. Season with pepper and then mix in basil and steamed bok choy. Cook for a further 2 minutes on low heat
  • Slice lamb and serve on top of mushrooms and bok choy with a sprinkle of fresh basil

If you don’t have an oven with a grill (do they exist?) you could pan fry these in some olive or coconut oil, or simply cook in a conventional oven for longer. I would suggest it would take approx 15 minutes at 180 degrees in a fan forced oven.


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