Dukkah Crusted Lamb Backstrap with Cauliflower Tabbouleh

By Clare Keating

All Bodies Nutritionist & Ex-Chef

This delicious, high protein, low carb recipe is the perfect summery weeknight dinner or weekend bbq dish - we are loving it!


Cals: 301, Protein: 37.7g, Carbs: 6.1g, Fat: 12.5g


  • 600g lamb backstrap

  • 40g dukkah seasoning (Table of plenty)

  • 1 tsp extra virgin olive oil

  • 300g cauliflower florets

  • 2 medium tomatoes, diced

  • ½ cucumber, diced

  • 140g baby spinach, chopped

  • ½ bunch mint, chopped

  • ½ bunch coriander, chopped

  • ½ bunch parsley, chopped

  • 2 spring onions, chopped

  • 2 tbsp lemon juice


  1. In a bowl cover the lamb with the dukkah

  2. Heat a large frying pan over medium heat and add the olive oil

  3. Add the lamb to the pan and cook for 5-6 minutes each side, or until cooked to your liking

  4. Meanwhile, blend the cauliflower in a food processor until a fine crumb consistency forms.

  5. Combine the cauliflower, tomato, cucumber, spinach, mint, coriander, parsley, onions and lemon in a large bowl and mix well.

  6. Divide the salad and lamb between 4 plates and serve.