Dukkah Coated Roast Lamb wirh Spring Free Food Veggies Recipe

An exciting way to balance protein portions and make the most of Spring – this exotic roast uses in-season Free Food veggies and lean lamb coated with a nutty crust. We have reduced the size of the lamb from the usual 300g for 2 people as the dukkah is part of the meals’ protein portion. Enjoy!

Ingredients

Olive oil spray
400g Kent pumpkin, deseeded, cut into thin wedges
250g cauliflower, trimmed, cut into florets
4-6 baby chat potatoes, skin-on, washed and halved
250g mini lamb round roasts
1 teaspoons pistachio dukkah
1/4 cup low-fat natural yoghurt
2 teaspoons finely chopped fresh coriander
2 teaspoons lemon zest
1 bunch broccolini

Method

Preheat oven to 200ºC and line 2 baking trays with baking paper. Place pumpkin, cauliflower and potatoes on one of the prepared trays and spray lightly with olive oil. Roast for 25-30 minutes, or until vegies are golden and tender.
Spray a large non-stick frying pan with olive oil and heat on high. Cook lamb for 1-2 minutes on each side or until slightly browned. Transfer lamb to the second prepared tray and sprinkle with dukkah.
Roast dukkah lamb for 15-20 minutes, or until cooked to your liking. Remove, cover loosely with foil and set aside to rest for 5 minutes.
Place yoghurt, coriander and lemon zest into a small bowl and stir to combine.
Steam the broccolini, or microwave for 2-3 minutess or until softened.
Thinly slice the lamb. Serve lamb with roasted vegetables, a dollop of yoghurt dressing and steamed broccolini.