Roasted lamb with pumpkin and dukkah

This low calorie dukkah-crusted mini roast lamb dish will give you juicy, tender spiced lamb, perfect for lunch or dinner.

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

750g pumpkin, skin on, deseeded, cut in thin wedges
500g cauliflower, trimmed, cut in florets
spray oil
2 x 250g mini lamb round roasts
2 teaspoons dukkah
½ cup low-fat plain yoghurt
1 tablespoon finely chopped fresh coriandercilantroX
1 tablespoon zest of lemon
1 head broccoli, chopped into florets and steamed

Instructions

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1 Preheat oven to 200°C and line 2 baking trays with baking paper. Place pumpkin and cauliflower on 1 prepared tray and spray lightly with oil. Roast for 25-30 minutes or until vegetables are golden and tender.

2 Meanwhile, spray a large non-stick frying pan with oil and place over a high heat. Cook lamb for 1-2 minutes each side or until golden. Transfer to other prepared tray and sprinkle with dukkah. Roast for 15-20 more minutes or until cooked to your liking. Remove, cover loosely with tinfoil and set aside to rest for 5 minutes.

3 Meanwhile, to make yoghurt dressing, place yoghurt, coriander and lemon zest in a small bowl and stir to combine. Thinly slice lamb across grain. Serve with roasted vegetables, a dollop of yoghurt dressing and broccoli.

Variations

Instead of roasting cauliflower, make a cauliflower purée for a twist on traditional mash. Steam or boil cauliflower until tender then purée in a blender. Add a little parmesan cheese to serve.

Make it gluten free: Check dukkah is gluten-free.

Nutrition Info (per serve)

Calories 401 cal

Kilojoules 1680 kJ

Protein 39 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 20 g

Sugar 10 g

Dietary fibre 10 g

Sodium 200 mg

Calcium 170 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.