Sumac Lamb with Dukkah Roast Veggies and Yoghurt Drizzle

Sumac Lamb with Dukkah Roast Veggies and Yoghurt Drizzle

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 22, 2017.
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A succulent sumac lamb dish!

Ingredients

DUKKAH ROAST VEGGIES

  • 600g pumpkin, peeled and diced 1.5cm
  • 2 carrots, peeled, cut in half lengthways then sliced 0.5cm
  • 1 tablespoon dukkah (optional, adults)
  • 1 courgette, cut in half lengthways then sliced 1cm on an angle
  • ½ bag baby spinach leaves

SUMAC LAMB

  • 550g lamb leg steaks (at room temperature)
  • 2-3 teaspoons sumac

TAHINI YOGHURT

  • ½ cup natural yoghurt
  • 1-2 teaspoons tahini paste (optional, adults)
  • 1 teaspoon runny honey

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
  2. Toss pumpkin and carrots with a drizzle of oil and dukkah (if using) on prepared tray and season with salt.
  3. Roast for 15 minutes, then add courgette and cook a further 5–8 minutes, until tender.
  4. Pat lamb dry with paper towels, sprinkle with sumac on both sides and season with salt.
  5. Heat a drizzle of oil in a large frypan on medium-high heat and cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes.
  6. In a small bowl mix together all tahini yoghurt ingredients. Remove roast veggies from oven and toss through spinach. Slice lamb thickly against the grain.
  7. Divide dukkah roast veggies between plates, top with slices of sumac lamb and a dollop of tahini yoghurt.

Nutritional Information

Energy 1687 kj
403 kcal
Protein 26.9g
Carbohydrate 13.7g
Fat 25.9g