Lamb & Dukkah Roast Veggies
with Jewelled Pearl Couscous & Yoghurt Dressing
- Gluten
- Wheat
- Celery
- Almond
- Sesame
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Wheat
- Peanuts
- Pine nut
- Walnut
- Brazil nut
- Pistachio
- Pecan
- Cashew
- Hazelnut
- Macadamia
- Sesame
Ingredients
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Currants
(May be present: Soy, Gluten, Milk, Wheat.)
1 packet
Baby Spinach Leaves
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Soy, Gluten, Milk, Wheat, Peanuts, Pine nut, Walnut, Brazil nut, Pistachio, Pecan, Cashew, Hazelnut, Macadamia.)
1
Cauliflower
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Pine nut, Walnut, Brazil nut, Pistachio, Pecan, Cashew, Hazelnut, Macadamia, Sesame.)
1
Lemon
1
Dutch Carrots
400 g
Butterflied Lamb
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Trim green tops from baby carrots and slice carrots in half lengthways. Cut sweet potato into small chunks. • Place prepped veggies and unpeeled garlic on a lined oven tray. Sprinkle over dukkah, drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side. • Transfer lamb to a second lined oven tray. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 5 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is roasting, wipe out frying pan and return to medium-high heat with a generous drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water (for the pearl couscous), currants and vegetable stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, zest lemon to get a generous pinch then cut into wedges. • When veggies are done, squeeze roasted garlic from the skin into a bowl and mash using a fork. • To roast garlic, add Greek-style yoghurt, the water (for the sauce), lemon zest and mix to combine. Season to taste.
• To couscous, add baby spinach and a generous squeeze of lemon juice. Toss to combine and season to taste.
• Slice lamb. • Divide jewelled pearl couscous between plates. Top with lamb and dukkah roast veggies. • Drizzle over yoghurt dressing. Tear over mint and sprinkle over flaked almonds to serve. Enjoy!
