NZ Dukkah Lamb Steak

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 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.

When the veggies have 15 minutes cook time remaining, 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 leaves.

Place the lamb leg steaks on a plate and drizzle with olive oil. Spread the dukkah on another plate in an even layer. Lay each lamb leg steak on the dukkah, flipping to coat. Return the frying pan to a high heat with a drizzle of olive oil. When the pan is very hot, add the lamb and cook for 2 minutes on each side for medium (depending on thickness). Transfer to a plate and rest for 5 minutes. TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done. TIP: Don’t worry if the dukkah chars slightly in the pan, it adds to the flavour.

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, chopped parsley, and a pinch of salt and pepper to the bowl. Toss to combine. TIP: Allow the veggies and freekeh to cool slightly before adding to the bowl.