Dukkah Lamb With Carrot Bean Puree
Recipe: #33587
October 23, 2019
Categories: Beans, Lamb/Mutton, Potatoes Oven Bake, Non-Dairy, Green Beans, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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