Roast Lamb & Dukkah Fetta Potatoes
with Nutty Cherry Tomato Salad & Currant Green Beans
- Sesame
- Almond
- Milk
- Eggs
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
- Sesame
- Traces of Tree Nuts
This tender roast lamb is the ultimate crowd pleaser, and even better with the fetta potatoes. The peppery salad cuts the lamb's richness, and the currant-adorned green beans are a textural treat, with lovely bursts of sweetness from the dried fruit. *Due to recent sourcing challenges, we’ve replaced roasted almonds with slivered almonds, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious! *
Ingredients
1 packet
lamb rump
2
potato
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
Fetta Cubes
(Contains: Milk;)
1
brown onion
1 bag
green beans
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 bag
salad leaves
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy.)
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
1 punnet
snacking tomatoes
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper. • Place lamb, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase heat to high, then sear lamb rump on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is in the pan, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with dukkah, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Remove from oven. Crumble fetta cubes over the potatoes, tossing to coat.
• While the potatoes are roasting, thinly slice brown onion. • Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• Trim the green beans. • Halve the snacking tomatoes. • In a medium bowl, combine tomatoes, salad leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Season.
• Wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 3-4 minutes. • Add the currants and cook, tossing, until softened, 1-2 minutes.
• Slice roast lamb. Spoon caramelised onion over lamb. Sprinkle slivered almonds over salad. • Bring the lamb, dukkah fetta potatoes, cherry tomato salad and currant green beans to the table. • Serve with garlic sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dish's delicious flavours, with some calling it their favourite. A few found the flavours didn't mesh well together.
- Ease of prep: While some found it easy to follow, others noted it took more time and effort than usual, but felt it was worth it.
- Suggestions: Some recommended cooking the lamb longer for tenderness. A few suggested adjusting seasoning to taste, as some found it bland.
- Leftovers: Several mentioned the generous portion size, with one noting it could be shared at a big gathering.
- Lamb quality: Many praised the tender, flavourful lamb, though a few found their cut too fatty or tough.
- Sides: The dukkah fetta potatoes were a standout for many, with one calling them "to die for".
