Lamb with dukkah roasted pumpkin
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6 (4 dinners + 2 lunches)
Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$4.40 per serve
(at time of publication)
Full ingredients list:
- 1kg pumpkin, deseeded, cut into thin wedges (skin on)
- 3 red onions, peeled, cut into wedges
- cooking oil spray
- 2 tablespoons dukkah
- 2 bunches asparagus, trimmed, halved
- 3 x 250g mini lamb round roasts
- 1/2 cup low-fat natural yoghurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 4 1/2 cups cooked couscous, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place pumpkin and onions onto one of the trays, spray with oil and sprinkle with dukkah. Roast for 25 minutes, or until golden and tender. Add asparagus spears to tray for last 10 minutes of cooking time.
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 onto second baking tray and roast for 15 minutes for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest. Thinly slice.
Step 3 Meanwhile, combine yoghurt, tahini and lemon juice. Serve lamb and roasted vegies with couscous and tahini yoghurt.
- Nutrition information, time to make and costings apply to main dinner recipe only.
- When plating, serve onto four dinner plates and into two lunch boxes so you have the right-sized servings.
Leftovers become lunch: Roast lamb salad
2 serves leftover Lamb with dukkah roasted pumpkin
2 cups baby rocket leaves
Cut lamb into bite-sized pieces. Add to leftover couscous and roasted vegies with the baby rocket leaves. Toss to combine. Serve lamb, couscous and vegies drizzled with tahini yoghurt. Serve cold or warm gently in a microwave for 1 1/2–2 minutes.
- Diabetes friendly, low kJ, high protein, low fat, low sodium, high iron
- 1459kJ/349cal, 36.0g protein, 9.8g total fat, 2.9g sat fat, 26.2g carbs, 10.5g sugars, 4.5g fibre, 158mg sodium, 169mg calcium, 5.4mg iron
About this recipe
First published: March 2013