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Dukkah-crusted lamb with roast pumpkin couscous
Dukkah-crusted lamb with roast pumpkin couscous
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate your family meal with savory, crispy dukkah lamb cutlets paired with flavorful pumpkin couscous.
Ingredients:
  • 200g white cup mushrooms
  • 700g kent pumpkin, cut into wedges
  • 1 large red onion, cut into wedges
  • 100g brown cup mushrooms
  • 200g couscous
  • 20g butter, chopped
  • 250ml water
  • 12 Lamb Cutlets
  • 62.50 ml lemon & herb dukkah
  • Greek-style yoghurt, to serve
  • Lemon wedges, to serve
  • Basil leaves, to sprinkle
Instructions:
  • Preheat your oven to 200C and generously grease a large baking dish.
  • Spread the pumpkin and onion in the dish, gently coat with half of the oil, and bake for 20 minutes. Then, add the mushrooms and bake for an additional 10 minutes.
  • Combine couscous, butter, and boiling water in a large bowl. Mix thoroughly. Spread the couscous mixture among the vegetables in the baking dish. Bake covered for 10 minutes until couscous is tender. Fluff couscous with a fork before serving.
  • Coat the lamb with the fragrant dukkah mix. Sear the lamb in batches on medium heat until perfectly cooked, about 3 minutes each side. Let it rest on a plate for 5 minutes before serving.
  • Plate the couscous mixture generously. Garnish with fresh basil leaves. Accompany with a dollop of yogurt and lemon wedges. Season to taste.

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