|Prep Time||15 minutes|
|Cooking Time||30 minutes|
- 1 medium to large sweet potato
- Extra virgin olive oil
- Sea salt (to taste)
- Cracked pepper (to taste)
- 2-3 sprigs of rosemary
- 8-10 sprigs of Thyme
- 3 x lamb rump steaks (or substitute for lamb loin chops or even rack of lamb)
- 3 teaspoons dijon mustard
- Small bunch of flat leaf parsley
- Balsamic vinegar
- 1 radish, finely sliced
- 1 teaspoon ground coriander
- 1 teaspoon sesame seeds
- 1 teaspoon cumin
- Approx 15 whole walnuts
- Approx 30 almonds (skin on)
- Salt & pepper
A simple midweek dinner packed with flavour. The homemade traditional Egyptian dukkah is guaranteed to spice up your dinner menu.
Turn on the oven to 200°C.
Peel and wash your sweet potato.
Cut them to the size you like... we like them in semi circles about half a centimetre thick.
Add the chopped sweet potato to a baking dish with a sprinkle of salt & pepper and rosemary. Place rosemary sprigs on top. Drizzle with olive oil.
Place in oven at 200°C for 30 minutes.
While the potatoes are in the oven, make the dukkah. Firstly, dry roast the walnuts and almonds on a high heat for a few minutes to release flavours.
Add the roasted nuts together with the sesame seeds, ground coriander, cumin and a sprinkle of salt & pepper to a blender. Blend briefly. It is important not to over blend or a paste will form.
Add the lamb to a baking dish. Spread a teaspoon of dijon mustard on the top of each lamb rump steak. Dust with the homemade dukkah. Place a few sprigs of thyme on top and place in the oven for 15 minutes at 200°C.
Prep a simple side salad of salad leaves, finely sliced radish and flat leaf parsley. For the dressing, mix 2 parts extra virgin olive oil with 1 part balsamic vinegar in a dish.
Serve the lamb with dukkah alongside the sweet potato and side salad. Drizzle the salad with the balsamic dressing and add some fresh herbs for decoration. Enjoy!