Dukkah Butterflied Lamb with Moroccan-Spiced Vegetables

Steps

1. oven to 220oC. Line two oven trays with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
2. Toss potatoes, carrots, red onion and GF Moroccan spiced vegetable mix with a drizzle of oil on both prepared trays and season with salt and pepper. Roast for about 25 minutes, until tender. Switch trays halfway to ensure even cooking.
3. Pat lamb dry with paper towels, season with salt then coat in first measure of dukkah mix.
4. Heat oil in a large fry-pan on high heat and sear lamb for 1–2 minutes each side, or until browned (lamb does not need to be cooked through).
5. When veggies have 15 minutes cook time remaining, toss and then switch trays around. Push veggies aside on top tray in oven and place lamb on tray beside veggies. Roast lamb for 6–8 minutes for medium (depending on thickness), or until cooked to your liking.
6. Set lamb aside to rest, covered in foil for 5 minutes. Continue roasting veggies in oven for remaining time. Toss baby spinach on trays with roasted vegetables. Thickly slice lamb against the grain.
7. divide Moroccan spiced vegetables and slices of dukkah butterflied lamb between plates. Garnish with remaining dukkah mix and parsley then drizzle over yoghurt.