Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

Ready in 25 minutesServes 1
This dish most recently appeared in My Own Bag on Sunday, March 26, 2017.

Leftover Gremolata makes a great spread on fresh bread



  • 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


  1. oven to 220°C. Line two oven trays with baking paper. Bring a half full kettle to the boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. place Moroccan kumara and gremolata-crusted lamb onto a plate. Drizzle with remaining date dressing. Serve extra gremolata on the side, if desired.

Nutritional Information

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