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Dukkah-coated lamb racks with Moroccan-spiced vegetables
Dukkah-coated lamb racks with Moroccan-spiced vegetables
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Enjoy this satisfying and flavorful dish.
Ingredients:
  • 2 (about 500g each) trimmed lamb racks
  • 3 carrots, peeled, halved lengthways
  • 3 parsnips, peeled, halved lengthways
  • 500g butternut pumpkin, seeded, peeled, cut into 4cm wedges
  • 1 red onion, cut into thick wedges
  • 1/2 cauliflower, cut into florets
  • 5.00 gm ground paprika
  • 5.00 gm ground cumin
  • 1 tsp ground turmeric
  • 45g hazelnuts
  • 12.00 gm sesame seeds
  • 2 tsp cumin seeds, crushed
  • 2 tsp coriander seeds, crushed
  • 1 tsp fennel seeds, crushed
  • 1 tsp sumac
Instructions:
  • Preheat your oven to 200°C. Mix hazelnuts, sesame seeds, cumin, coriander, fennel, and sumac in a small bowl. Season with salt and pepper for the dukkah.
  • Lay the lamb on a pristine surface and generously drizzle with half of the oil. Sprinkle with the aromatic dukkah and press gently to ensure an even coating. Transfer the lamb to a spacious roasting pan.
  • In a large bowl, combine carrot, parsnip, pumpkin, onion, and cauliflower. Drizzle with remaining oil and sprinkle with paprika, cumin, turmeric, and cinnamon. Season with salt and pepper. Gently toss to evenly coat in spices before arranging the vegetables around the lamb.
  • Roast the lamb in the oven for 25 minutes until medium or cooked to your preference. Rest the lamb covered with foil on a serving platter for 10 minutes. Return the vegetables to the oven for 10 minutes until golden brown. Arrange vegetables around the lamb and serve promptly.

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