Dukkah Lamb With Carrot Bean Puree

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (546.5 g)
  • Calories 513.3
  • Total Fat - 23.5 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 94.5 mg
  • Sodium - 368.4 mg
  • Total Carbohydrate - 40.1 g
  • Dietary Fiber - 10 g
  • Sugars - 9 g
  • Protein - 36.3 g
  • Calcium - 119.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 31.9 mg
  • Thiamin - 1 mg

Step 1

Combine potatoes with half the oil in a roasting pan and season and then cook in a very hot oven (240C0 for 20 to 25 minutes or until browned and tender.

Step 2

Meanwhile, make the puree - gently boil carrots and garlic, just covered in water, in a medium saucepan for about 10 minutes, or until tender and stir in the beans and then drain, reserving 1/2 cup of the cooking water.

Step 3

Blend the mixture until smooth, adding reserved waterf to reach desired consistency and then season and keep warm.

Step 4

Toss lamb with dukkah, pressing firmly to coat.

Step 5

Heat remaining oil in a large, non-stick fring pan over a medium to high heat and add the lamb in two batches and cook for about 2 to 3 minutes, on each side, or until cooked to your liking.

Step 6

Meanwhile, boil or microwave green beans until tender and drain well.

Step 7

Serve lamb with potatoes, puree and beans.

Tips & Variations


No special items needed.

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