Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

Ready in 25 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 25, 2018.

Don’t be shy with the date dressing as this is one of the stars tonight! Remember to reserve the soaking liquid from the dates, to add back to the date dressing, to thin it out. If you forget, simply use a little water.


Ingredients

Moroccan Kumara

  • 150g red kumara, sliced into 0.5cm rounds
  • ½ carrot, cut in half lengthways then sliced 1cm
  • ¼ red onion, cut into 0.5cm wedges
  • ½ teaspoon Moroccan spice mix
  • ½ tomato, diced 1cm
  • ½ capsicum, thinly sliced
  • 1½ tablespoons coriander leaves, roughly chopped

Date Dressing

  • 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

Gremolata-Crusted Lamb

  • 150g lamb leg steak (at room temperature)
  • 1 tablespoon gremolata
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon Dijon mustard

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Prepare vegetables and dates. Toss kumara, carrot and red onion with first measure of Moroccan spice mix and a drizzle of oil on first prepared tray. Season and roast for 15-18 minutes, until starting to caramelise. Turn once during cooking.
  2. While kumara cooks, prepare date dressing. Drain dates, reserving soaking 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. Set aside.
  3. Pat lamb dry 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. Set aside. Cook lamb for 30-60 seconds each side, until caramelised.
  4. Transfer lamb to 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. When vegetables are cooked, remove from oven and toss with tomato, capsicum and coriander. Toss with 2 tablespoons of date dressing and season to taste.
  6. To serve, place Moroccan kumara and gremolatacrusted lamb onto a plate. Drizzle with remaining date dressing. Serve extra gremolata on the side, if desired.

Nutritional Information

Energy 2459 kj
588 kcal
Protein 37.6g
Carbohydrate 66.7g
Fat 16.8g