Roast lamb with pumpkin and dukkah
Please log in to save or rate. Serves: 4Time to make: 50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)
Total cost: $23.72 / $5.93 per serve
(at time of publication)
- 750g Kent pumpkin, deseeded, cut into thin wedges
- 500g cauliflower, trimmed, cut into florets
- cooking oil spray
- 2 x 250g mini lamb round roasts
- 2 teaspoons pistachio dukkah
- 1/2 cup low-fat natural yoghurt
- 1 tablespoon finely chopped fresh coriander
- 1 tablespoon lemon zest
- 2 bunches broccolini, steamed, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200ºC and line 2 baking trays with baking paper. Place pumpkin and cauliflower onto one of the prepared trays and spray lightly with oil. Roast for 25-30 minutes, or until vegies are golden and tender.
Step 2 Meanwhile, spray a large non-stick frying pan with oil and place over high heat. Cook lamb, for 1-2 minutes each side or until golden. Transfer to second prepared tray and sprinkle with dukkah. Roast for a further 15-20 minutes, or until cooked to your liking. Remove, cover loosely with foil and set aside to rest for 5 minutes.
Step 3 Meanwhile, place yoghurt, coriander and lemon zest into a small bowl and stir to combine. Thinly slice lamb across the grain. Serve lamb with roasted vegetables, a dollop of the yoghurt dressing and steamed broccolini.
Variations
Instead of roasting cauliflower, make a cauliflower purée for a twist on traditional mash. Steam or boil until tender, then purée in a blender. Add a little parmesan to serve.
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