NZ Dukkah Crusted Lamb Steak

Whilst the veggies are roasting, add the water (for couscous) and currants to a medium saucepan, crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Finely chop the parsley.

Place the lamb steaks on a plate and drizzle with olive oil. Spread the dukkah on another plate in a even layer. Lay each lamb steak on the dukkah, flipping to coat. Return the large frying pan to a high heat with a drizzle of oil. Once the pan is very hot, add the lamb leg 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 will add flavour to the dish. Set aside on a plate to rest for 5 minutes. Thinly slice.

In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season to taste with salt and pepper. Stir through the toasted slivered almonds, lemon zest, roasted veggies and parsley (reserve a pinch for garnish!). Season to taste with salt and pepper.