Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

Leftover Gremolata makes a great spread on fresh bread

My Own Food Bag
Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

This dish most recently appeared in My Own Food Bag on Sunday, March 26, 2017.


  • 150g golden kumara, scrubbed and sliced into 0.5cm-thick rounds
  • ½ carrot, cut in half lengthways and sliced 1cm *
  • ½ capsicum, core and seeds removed, cut in half lengthways *
  • ¼ red onion, cut into 0.5-1cm-thick wedges *
  • ½ teaspoon Moroccan spice mix
  • ½ tomato
  • 2 tablespoons coriander leaves
  • 1 tablespoon pistachio nuts


  • 6 dried dates, soaked in 2 tablespoons of hot water for 5 minutes
  • Juice of ½ lemon *
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Moroccan spice mix
  • 1-2 tablespoons olive oil


  • 150g lamb rump steak (at room temperature)
  • 1 tablespoon gremolata
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon Dijon mustard
  • PREHEAT oven to 220°C. Line two oven trays with baking paper. Bring a half full kettle to the boil.
  • 1 Toss kumara, carrot, capsicum and red onion with first measure of Moroccan spice mix and a drizzle of oil on first prepared tray. Season with salt and pepper and roast for 15-18 minutes, until starting to caramelise. Turn once during cooking.
  • 2 While kumara cooks, prepare date dressing. Drain dates, reserve liquid and set aside. Finely chop dates and place in a small bowl with remaining date dressing ingredients and 1 tablespoon of reserved date water. Mix to combine and season to taste with salt and pepper. Set aside.
  • 3 Pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a small fry-pan on high heat. While pan heats, combine gremolata and breadcrumbs in a small bowl and season to taste with salt and pepper. Set aside. Cook lamb for 30-60 seconds each side, until caramelised.
  • 4 Place lamb on second prepared tray, evenly spread with mustard and sprinkle with 1-2 tablespoons of crumb mixture. Cook on rack above kumara for 3-5 minutes for medium-rare (depending on thickness), or until cooked to your liking and crumb is starting to brown.
  • 5 While lamb cooks, dice tomato 1cm and chop coriander. When vegetables are cooked, remove from oven and toss with remaining Moroccan kumara ingredients. Toss with 2 tablespoons of date dressing and season to taste with salt and pepper.
  • TO SERVE place Moroccan kumara and gremolata-crusted lamb onto a plate. Drizzle with remaining date dressing. Serve extra gremolata on the side, if desired.
  • SERVES 1

Nutritional Information

  • Energy: 2571 kj / 614 kcal
  • Protein: 39.3g
  • Carbohydrate: 71.4g
  • Fat: 16.9g


  • Pantry staple
  • * Shared ingredient with another recipe

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