Dukkah Lamb Rump & Roast Veggie Salad
with Caramelised Onion & Fetta
- Sesame
- Almond
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
It's roast lamb, but not as you know it! We're using our flavourful and earthy dukkah to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a low-carb and nutritious meal that's fit for even the fussiest eaters. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1 packet
lamb rump
1
beetroot
1
sweet potato
1
carrot
1 sachet
dukkah
(Contains: Sesame, Almond May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1
red onion
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
olive oil
½ tbs
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While lamb is cooking, cut beetroot into thin wedges. • Cut sweet potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
• While the veggies are roasting, evenly spread dukkah on a plate. Lay lamb on dukkah, turning to coat. Transfer, fat-side up, to a second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.
TIP: Press down firmly to help the dukkah stick to the lamb. TIP: The meat will keep cooking as it rests!
• While the lamb is resting, thinly slice red onion. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Add lamb resting juices, stir to combine, then remove from the heat. Set aside.
• When the veggies are done, add baby spinach leaves to the oven tray. Toss to combine. Season to taste.
• Slice dukkah lamb. • Divide lamb and roast veggie salad between plates. • Top with caramelised onion and crumble over fetta cubes to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dukkah-crusted lamb, praising its tenderness and taste. The combination with roasted beetroot and fetta was a hit.
- Ease of prep: Most found it quick and easy to prepare, though some noted it took longer than expected on a busy night.
- Suggestions: Some recommend microwaving veggies briefly before roasting for better results. A few wished for more sauce or dressing to complement the dish.
- Portions: While many found it filling, a few mentioned the lamb portion was small and only served one person.
- Vegetables: Several preferred fresh, whole vegetables to pre-cut mixes, noting issues with texture and freshness in the packaged option.
