Stuck on innovative ideas when cooking with lamb? Try adding dukkah and roast vegetables.


  • 2 lamb mini roasts (approx. 400g each), fat trimmed

  • 2 large parsnips, trimmed, peeled, cut into thick batons

  • 8 baby beetroot, trimmed, halved

  • 600 g pumpkin, seeded, cut into thin wedges (skin on)

  • 1 bunch dutch carrots, trimmed, scrubbed, halved if large

  • 2 tsp olive oil

  • 2 tbsp tahini

  • 2 tbsp dukkah

  • 125 ml (½ cup) thick Greek yoghurt

  • 1 tbsp lemon juice


  • 1.

    Preheat oven to 220°C or 200°C fan forced. Line a large baking tray with baking paper. Place vegetables in a single layer on prepared tray, drizzle with olive oil and season with freshly ground black pepper. Roast for 35-40 minutes, or until vegetables are tender.

  • 2.

    Meanwhile, brush lamb with olive oil. Heat a large non-stick frying pan over a high heat. Cook lamb, for 1-2 minutes each side or until browned. Transfer lamb to a rack over a roasting dish. Spread 2 teaspoons of the tahini over each lamb rump, then sprinkle evenly with the dukkah. Roast for 15-20 minutes for medium, or until 65°C on a meat thermometer. Remove, cover loosely with foil and set aside to rest for 10 minutes.

  • 3.

    Meanwhile combine yoghurt, remaining tahini and lemon juice. Cut the lamb across the grain into slices of even thickness Divide lamb and roasted vegetables between plates, serve with the tahini yoghurt.


A recipe from Dinner 3 Ways by

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