Dukkah Crusted Lamb 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 to hold their own next to our dukkah crusted lamb leg steaks. The key to a very crispy potato is to allow moisture in the veg to cook off. Giving the chips lots of space in their baking tray, and not scattering too many carrot ribbons in one place will have your chips looking tip top.
Ingredients
½ kg
potatoes
2
carrots
2 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.)
1 bag
rocket leaves
Not included in your delivery
1 tbs
olive oil
2 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 carrot into ribbons (discard the skin).
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.
Divide the rocket leaves between plates and drizzle with the remaining olive oil and the balsamic vinegar. Top with the dukkah lamb and serve with the potatoes and carrots.
