Dukkah-Crusted Lamb Shortloin for Dinner
with Classic Chocolate Pudding for Dessert
- Sesame
- Milk
- Gluten
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Soy
- Milk
Get a little fancy with this prime cut of dukkah-crusted lamb shortloin and an exquisite array of herbed roast veggies. Packed with loads of colour and flavour and with an added delight of decadent self-saucing pudding for dessert, this is a feast for the ages! *This recipe is under 650kcal per serving.* *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
2
potato
1
beetroot
1 sachet
dried oregano
2 clove
garlic
1 bag
baby broccoli
1 sachet
dukkah
(Contains: Sesame; )
1 packet
Lamb Shortloin
1 packet
Greek salad cheese/feta cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Chocolate Pudding Mix
(Contains: Gluten; May be present: Peanuts, Tree Nuts, Sesame, Soy, Milk)
1 punnet
strawberries
½ bottle
cream
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the beetroot into small chunks. Place the potato and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over the dried oregano, season with salt and pepper and toss to coat. Spread out evenly, then roast for 25-30 minutes.
While the veggies are roasting, finely chop the garlic. Trim the ends of the baby broccoli. Spread the dukkah over a plate. Pat lamb shortloin dry with a paper towel, drizzle with olive oil and season with salt and pepper on both sides. Press the lamb into the dukkah and turn to coat on both sides. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and whisk to combine. Season to taste and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
Wipe out the frying pan, then return to a medium high heat with a drizzle of olive oil. Cook the baby broccoli with a dash of water, tossing occasionally, until tender, 5-6 minutes. Season to taste.
Slice the dukkah lamb shortloin. Crumble the cheese over the roasted veggies. Divide the lamb, oregano-roasted veggies and baby broccoli between plates. Serve with a dollop of the garlic yoghurt.
