Dukkah Roasted Lamb & Sweet Potato Wedges
With Cucumber Salad & Fetta
- Almond
- Sesame
- Milk
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Soy
- Pistachio
- Wheat
- Pecan
- Cashew
- Gluten
- Hazelnut
- Macadamia
- May contain traces of allergens
This Middle Eastern-inspired dish is all about delicious aromas and complementary textures. We've encrusted the tender lamb with a nutty, crunchy dukkah blend before roasting it alongside beautifully caramelised sweet potato wedges. Served with a refreshing cucumber salad and salty fetta, this dinner balances richness with freshness for an aromatic delight.
Ingredients
1
Cucumber
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Peanuts, Pine nut, Milk, Walnut, Brazil nut, Soy, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
350 g
Lamb Rump
1 packet
Mixed Salad Leaves
½
Red Onion
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!).
- Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
- Increase the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
- Meanwhile, thinly slice red onion (see ingredients).
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Roughly chop cucumber.
- Slice sweet potato in wedges.
- Transfer lamb, fat-side up, to lined oven tray.
- Press lamb into dukkah, turning to coat and roast for 15-20 minutes for medium or until cooked to your liking.
- Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rest
TIP: Our dukkah has a slight aniseed flavour, use less if you're not a fan!
- Place sweet potato on a second lined oven tray.
- Drizzle with olive oil, season and toss to coat. Bake untill tender, 25-30 minutes.
- Drain pickled onion.
- Just before serving, In a medium bowl, combine chopped cucumber, pickled onion and mixed salad leaves with a drizzle of olive oil. Season.
- Divide Dukkah roasted lamb, cucumber salad and sweet potato wedges between plates.
- Crumble over fetta cubes. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dukkah-spiced lamb, praising its tenderness and taste. Some found the seasoning delicious, while others thought it didn't agree with them.
- Ease of prep: Most found it simple to prepare, though some noted it took a bit longer to cook than expected.
- Suggestions: Several suggested serving with roasted vegetables instead of salad. Some would have preferred a dressing for the salad.
- Portions: A few mentioned the lamb portion was too small for two people, while others found the overall meal satisfying.
- Cooking tips: Following the directions carefully resulted in perfectly cooked lamb with a crunchy exterior and tender interior.
