This dukkah crusted lamb recipe is a favourite in our house. I would eat dukkah every day if I could. The recipe is easy to make and really tasty. You can serve with regular mash if you prefer or whatever vegetables you have in the house.

Dukkah crusted lamb with crimson mash

Serves 2


1 large potato
1 small beetroot
1 tbsp butter
salt and pepper to taste
2 lamb steaks
1 packet dukkah
1 tbsp olive oil
20 green beans
60g baby spinach leaves

Peel and cut the potato and beetroot into quarters. Place into a pot of boiling salted water. Cook for 20 minutes.

Meanwhile, coat the lamb steaks by spreading the dukkah on a plate and pressing it into the lamb. Coat all sides.

Heat the olive oil in a fry pan and then on medium heat cook the lamb steaks for 1-2 minutes on each side. Once cooked remove from the pan and onto a plate. Cover with foil and rest for 10 minutes.

Prepare the beans by trimming the ends and cutting into 2cm lengths. Steam the beans in the microwave. Prepare the spinach by placing in a small saucepan with a teaspoon of water. Cover with a lid and cook on medium heat for 2 minutes. Remove from the heat and stir 1 tsp butter through the spinach.

Prepare the crimson mash by combining the potato and beetroot in a bowl. To mash the beetroot it is best to use a Bamix or other handheld mixer as it can be difficult to mash. Mix through 1 tablespoon of butter and add salt and pepper to taste. If the mix is too dry add some of the cooking water to moisten it.

Place the crimson mash, spinach and beans on a plate. Slice the rested lamb and place on top. Sprinkle a little extra dukkah over the top to finish the meal.

What is your favourite lamb recipe?


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