Dukkah Lamb With Carrot Bean Puree
October 23, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- 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
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.
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.
Blend the mixture until smooth, adding reserved waterf to reach desired consistency and then season and keep warm.
Toss lamb with dukkah, pressing firmly to coat.
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.
Meanwhile, boil or microwave green beans until tender and drain well.
Serve lamb with potatoes, puree and beans.
Tips & Variations
No special items needed.