Roasted lamb with pumpkin and dukkah
(at time of publication)
- 750g pumpkin, skin on, deseeded, cut in thin wedges
- 500g cauliflower, trimmed, cut in florets
- oil spray
- 2 x 250g mini lamb round roasts
- 2 teaspoons dukkah
- ½ cup low-fat plain yoghurt
- 1 tablespoon finely chopped fresh coriandercilantroX
- 1 tablespoon lemon zest
- 1 head broccoli, chopped into florets and steamed
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.
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)
Total fat 17g
–Saturated fat 6g
Dietary fibre 10g
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