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
1 bag
baby broccoli
1 sachet
dukkah
(Contains: Sesame; )
1 packet
Lamb Shortloin
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
½ packet
goat cheese
(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
1
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 the lamb shortloin dry with a paper towel, then drizzle with olive oil and season 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.
