Dukkah lamb with winter roasted vegetable salad and tahini recipe | Australian Lamb - Recipes, Cooki
Looking for a delicious and healthy Dukkah lamb with winter roasted vegetable salad and tahini recipe? Find out all the ingredients, cooking time, techniques and tips on how to perfectly cook your...
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Food processor
- Nonstick skillet
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 lamb rump roasts (approx 400g each), fat trimmed
- 2 large parsnips, trimmed, peeled, cut into thick batons
- 8 baby beetroot, trimmed, peeled, halved
- 600 g pumpkin, seeded, cut into thin wedges (skin on)
- 1 bunch dutch carrots, trimmed, scrubbed, halved if large
- 2 tsp olive oil
- 2 tbsp tahini
- 2 tbsp dukkah (see tip)
- 125 ml (½ cup) thick Greek yoghurt
- 1 tbsp lemon juice
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