Dukkah Lamb With Carrot Bean Puree

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.