To celebrate Healthy Weight Week, the DAA have released a bunch of healthy meal tips, including this recipe for dukkah crusted lamb!
- 2/3 cup wholemeal cous cous
- 1 cup spinach leaves
- ¾ cup roasted capsicum, peeled and sliced
- 2 oranges, cut into segments
- 2 tablespoons dried currants
- Handful mint leaves, torn
- ¼ cup pistachios, roughly chopped
- Juice of half a lemon
- 8 lamb cutlets
- 1 tablespoon canola oil
- ½ butternut pumpkin, diced
- 1/3 cup low-fat Greek yoghurt
- 2 teaspoons tahini
- 1 teaspoon honey
- Squeeze of lemon juice
- 2 tablespoons sesame seeds
- 2 tablespoons coriander seeds
- 1½ teaspoons fennel seeds
- 2 teaspoons ground cumin
- Stir all tahini dressing ingredients together and set aside for serving.
- Heat a frying pan over medium-high heat. Add sesame seeds, coriander seeds and fennel seeds and toast until lightly golden and fragrant. Add ground cumin and salt, then tip into a small food processor or use a mortar and pestle and crush to form a coarsely ground dukkah.
- Place cous cous in a bowl and pour over one cup of boiling water. Allow to sit for 2–3 minutes or until water has been absorbed, then stir in spinach leaves, capsicum, orange segments, currants, most of the mint (keep a little for serving), pistachios and lemon juice.
- Coat the lamb with the dukkah. Heat canola oil in a non-stick pan over medium-high heat and add the lamb. Cook until golden brown on both sides and done to your liking. Remove lamb from pan and add the pumpkin. Cook, stirring occasionally for 3–4 minutes or until pumpkin is tender and golden.
- Stir pumpkin through cous cous. Spoon cous cous onto a large serving platter. Top with lamb and drizzle with tahini dressing. Top with remaining mint leaves and serve.