NZ Dukkah-Crusted Lamb

While the veggies are roasting, bring the water to the boil in a medium saucepan. Rinse the freekeh. Add the freekeh to the saucepan of boiling water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer until tender, 15-18 minutes. Drain and set aside. TIP: The freekeh is ready when it has softened but still retains some bite.

Roughly chop the walnuts. Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Roughly chop the parsley.

When the veggies have 15 minutes left, in a shallow bowl, place the lamb leg steaks with a drizzle of olive oil. In a second shallow bowl, place the dukkah in an even layer. Lay each lamb steak on the dukkah, flipping to coat. Return the large frying pan to a medium-high heat with a drizzle of olive oil. Once the pan is hot, add the lamb steaks and cook for 2 minutes on each side for medium-rare (depending on thickness), or 3 minutes for well done. TIP: Don’t worry if the dukkah chars slightly in the pan, it adds to the flavour! Set aside on a plate to rest for 5 minutes.

In a medium bowl, combine olive oil (1 tbs for 2 people/ 2 tbs for 4 people) and the balsamic vinegar. Add the freekeh, roasted veggies, rocket leaves, parsley, and a pinch of salt and pepper. Toss to combine. TIP: Allow the veggies and freekeh to cool slightly before adding the rocket and parsley.