Puts a spin on your usual steak and salad dinner.


  • 4 lamb leg steaks, trimmed of fat

  • 3 tbsp olive oil

  • 4 tbsp dukkah

  • 150g rocket leaves

  • 1 medium avocado

  • 75g feta, crumbled

  • Juice of half a lemon

  • 1 sweet potato, diced

  • 1/2 pumpkin, diced


  • 1.

    Preheat oven to 180C. Put sweet potato and pumpkin in a roasting pan and drizzle with 1tbsp oil. Season with salt and pepper and roast until cooked through (20-40 minutes depending on size of pieces).

  • 2.

    Brush the lamb with 1tbsp of the oil and cook on high on a barbeque or chargrill pan until cooked to your liking. Remove from the heat, cover with foil and allow to rest for 10 minutes.

  • 3.

    Toss rested lamb steaks in dukkah ensuring an even coating on both sides.

  • 4.

    Place the rocket, avocado, feta, and 1 tbsp oil in a large bowl and toss to combine. Add lemon juice to taste.

  • 5.

    Serve the lamb steaks with the rocket and feta salad and roasted sweet potato and pumpkin.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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When roasting the sweet potato and pumpkin, drizzle with olive oil and sprinkle with thyme and black pepper to complement the dukkah. 

Exclusive recipe from Australian Lamb.

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