Dukkah Crusted Lamb Steaks
with Chips Two Ways
- Sesame
- Almond
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
The chips so nice we had ‘em twice. These ribboned carrots and hearty rustic potato chips are the ideal celebration of veg that hold their own next to our dukkah crusted lamb leg steaks. Believe when we say this crust is one for the history books: the flavour will knock your socks off!
Ingredients
1 kg
potatoes
2
carrots
1 bag
rocket leaves
4 steak
Butterflied Lamb Leg
2 tbs
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
Not included in your delivery
2 tbs
olive oil
1 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into fries (unpeeled) and peel the carrots into ribbons (discard the skin). Wash the rocket leaves.
Toss the potato in half of the olive oil and season with salt and pepper. Place in a single layer on one lined oven tray. Cook the potato in the oven for 35 minutes, or until golden and cooked through. Place the carrot on a second lined oven tray and add to the oven in the final 15 minutes and bake until golden and crispy (the carrot will continue to crispen as it cools).
Meanwhile, toss the lamb leg steaks in 2 teaspoons of the olive oil and then roll in the dukkah to coat well.
Heat a splash of olive oil in a large frying pan over a medium-high heat. Add the dukkah coated lamb and cook for 2 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 minutes.
Divide the rocket leaves between plates and drizzle with the balsamic vinegar and the remaining 2 teaspoons of olive oil if you like. Top with the dukkah lamb. Serve with the potato and carrot chips. Enjoy!
