Dukkah Lamb Rump & Roast Veggie Salad
with Caramelised Onion & Crumbly Cheese
- Sesame
- Milk
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
It's roast lamb, but not as you know it! We're using our flavourful garlic and herb seasoning to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a low-carb and nutritious meal that's fit for even the fussiest eaters. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
lamb rump
1
beetroot
1
parsnip
1
carrot
1 sachet
dukkah
(Contains: Sesame; )
1
onion
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 bag
baby spinach leaves
¼ packet
Greek salad cheese/feta cheese
(Contains: Milk; )
Not included in your delivery
olive oil
½ tbs
water
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer to a lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is searing, cut the beetroot into thin wedges. Cut the parsnip and carrot into bite-sized chunks. Place the veggies on a second lined oven tray. Drizzle with olive oil and season. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, combine the dukkah and the water in a small bowl. Season. Use the back of a spoon to spread the dukkah mixture over the lamb. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest.
TIP: The lamb will keep cooking as it rests!
While the lamb is resting, thinly slice the red onion. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Add the lamb resting juices, stir to combine, then remove from the heat and set aside.
Add the baby spinach leaves to the roasted veggies. Season and toss to combine.
Slice the dukkah lamb rump. Divide the lamb and roast veggie salad between plates. Top with the caramelised onion and crumble over the cheese.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dukkah-crusted lamb, praising its tenderness and taste; some found it a bit salty or bland.
- Ease of prep: Several mentioned it was easy to prepare, though a few found it time-consuming or complex.
- Suggestions: Consider cooking the vegetables longer; some found the dukkah difficult to apply and suggested mixing it with something creamy.
- Portions: Some felt the lamb portion was too small or fatty, while others praised its quality and size.
- Vegetable mix: Many enjoyed the roasted beetroot and feta combination; some suggested adding kumara instead of parsnip.
