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Dukkah Crusted Lamb Steaks

Dukkah Crusted Lamb Steaks

with Chips Two Ways

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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!

Allergens:SesameTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 kg

potatoes

2

carrots

1 bag

rocket leaves

4 steak

lamb leg

2 tbs

dukkah

(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

Not included in your delivery

2 tbs

olive oil

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2380 kJ
Fat25 g
of which saturates6.2 g
Carbohydrate38.2 g
of which sugars5.8 g
Dietary Fibre0 g
Protein43.7 g
Cholesterol0 mg
Sodium646 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Baking Paper
Baking Tray
Aluminum Foil
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

Meanwhile, toss the lamb leg steaks in 2 teaspoons of the olive oil and then roll in the dukkah to coat well.

4

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.

5

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!