Dukka is often served as a dip for pieces of warm pita bread dunked in olive oil. It is also good sprinkled over rice or soup and makes a wonderful crust for lamb.
- 2–3 tbsp dukka
- 1 rack of lamb
- olive oil
Directions: heat the oven to 425°F (220°C). Rub the lamb with olive oil and press 2–3 tbsp dukka into the fat side. Roast for 20 minutes in case you like your lamb rare or a few minutes longer for medium rare. Serve with Spiced lentils and Glazed carrots with marjoram.