Dukkah Crusted Lamb with Chips Two Ways

Toss the potatoes in half of the olive oil and season with salt and pepper. Place in a single layer on an oven tray lined with baking paper. Cook in the oven for 15 minutes. Distribute the carrot over the potato fries on the tray and cook for a further 15 minutes or until golden and crispy (the carrots will continue to crispen as they cool).

Meanwhile, rub the lamb steaks with the remaining olive oil and then roll in the dukkah to coat well.

Heat a medium 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.