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Dukkah-Crusted Lamb

Dukkah-Crusted Lamb

with Freekeh Salad & Toasted Walnuts

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Rated 3.5 / 4out of 1044 ratings
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Get ‘freekeh’ with this succulent dukkah-crusted lamb and roasted veggie salad, packed with loads of colour and flavour with an added crunch of walnuts and crumbly feta to top it off. This dish might just have it all!

Tags:Low Calorie
Allergens:GlutenTree NutsSesameMilk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 unit

kumara

1 unit

beetroot

1 packet

freekeh

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

vegetable stock

1 packet

walnuts

(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 bunch

parsley

1 packet

lamb leg steaks

1 sachet

dukkah

(ContainsSesame)

1 bag

rocket leaves

1 block

feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

1 tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2210 kJ
Fat13.7 g
of which saturates5.3 g
Carbohydrate50.1 g
of which sugars18 g
Protein45.6 g
Sodium665 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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ROAST THE VEGGIES
ROAST THE VEGGIES
1

Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the kumara (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Roast until tender, 25-30 minutes.

COOK THE FREEKEH
COOK THE FREEKEH
2

While the veggies are roasting, bring the water to the boil in a medium saucepan. Rinse the freekeh. Add the freekeh and vegetable stock to the saucepan of boiling water. Reduce the heat to medium and simmer until tender, 15-18 minutes. Drain and set aside. TIP: The freekeh is ready when it has softened but still retains some bite.

TOAST THE WALNUTS
TOAST THE WALNUTS
3

When the veggies have 15 minutes of cook time remaining, roughly chop the walnuts. Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Roughly chop the parsley.

COOK THE LAMB STEAKS
COOK THE LAMB STEAKS
4

In a shallow bowl, place the lamb leg steaks with a drizzle of olive oil. In a second shallow bowl, place the dukkah in an even layer. Lay each lamb steak on the dukkah, flipping to coat. Return the large frying pan to a medium-high heat with a drizzle of olive oil. Once the pan is hot, add the coated lamb and cook for 2 minutes on each side for medium-rare (depending on thickness), or 3 minutes for well done. TIP: Don’t worry if the dukkah chars slightly in the pan, it adds to the flavour! Set aside on a plate to rest for 5 minutes.

MAKE THE SALAD
MAKE THE SALAD
5

In a medium bowl, combine olive oil (1 tbs for 2 people/ 2 tbs for 4 people) and the balsamic vinegar. Add the freekeh, roasted veggies, rocket leaves, parsley, and a pinch of salt and pepper. Toss to combine. TIP: Allow the veggies and freekeh to cool slightly before adding the rocket and parsley.

SERVE
SERVE
6

Thinly slice the lamb. Divide the freekeh salad between bowls and top with the dukkah-crusted lamb. Crumble over the feta and top with the toasted walnuts.