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 )

Total cost: $ 20.00 / $ 5.00 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1680kJ

Calories 401cal

Protein 39g

Total fat 17g

Saturated fat 6g

Carbohydrates 20g

Sugars 10g

Dietary fibre 10g

Sodium 200mg

Calcium 170mg

Iron 5mg

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.

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