Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

Gremolata-Crusted Lamb with Moroccan Kumara and Date Dressing

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 4, 2018.
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Gremolata is a condiment made from parsley, garlic and lemon zest, traditionally used to brighten up braised meats. If you have any left, feel free to add a drizzle of olive oil and use on a beef dish, or use as a canape spread on fresh bread and sliced tomatoes.

Ingredients

Moroccan Kumara

  • 1 pack kumara, diced 2cm
  • 1 carrot, cut in half lengthways and sliced 1cm
  • 1 capsicum, diced 2cm
  • ½ red onion, cut into 1cm wedges
  • ½ teaspoon Moroccan spice mix
  • 2 tomatoes
  • 1 sachet sliced almonds
  • ½ pottle date dressing

Gremolata-Crusted Lamb

  • 1 pack lamb leg steaks (at room temperature)
  • 1 pottle gremolata
  • ¼ cup panko breadcrumbs
  • 1 teaspoon Dijon mustard

To Serve

  • ½ pottle date dressing

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Prepare vegetables. Toss kumara, carrot, capsicum and onion with Moroccan spice mix and a drizzle of oil on first prepared tray. Season then roast for about 20 minutes, until tender. Turn once during cooking.
  2. Pat lamb dry and season with salt. Combine gremolata, breadcrumbs and mustard in a small bowl and season. When veggies have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for about 2 minutes each side, until browned and almost cooked through.
  3. Transfer lamb to second prepared tray and evenly spread with crust mixture. Turn oven to high grill. Grill lamb (on rack above veggies) for 2-3 minutes, until crumb is starting to brown and lamb is cooked medium. Set aside to rest for about 3 minutes before slicing thickly against the grain.
  4. While lamb rests, dice tomatoes 1cm. Add to a large bowl, along with roasted veggies and all remaining Moroccan kumara ingredients. Season to taste.
  5. To serve, place Moroccan kumara and gremolatacrusted lamb onto plates and drizzle with remaining date dressing.

Nutritional Information

Energy 2286 kj
546 kcal
Protein 30.4g
Carbohydrate 39.2g
Fat 30.2g