Lamb Fillet with Dukkah Roast Vegetables and Sauteed Beans

Lamb Fillet with Dukkah Roast Vegetables and Sauteed Beans

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 30, 2015.
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Lean lamb fillet with dukkah roast potatoes ans carrots served with sauteed balsamic green beans

Ingredients

DUKKAH ROAST VEGETABLES AND LAMB

  • 800g agria potatoes, scrubbed and diced 3cm
  • 2 carrots, diced 2cm
  • 1 tablespoon dukkah
  • 600g lamb fillets (at room temperature)

SAUTÉED BEANS

  • 1 tablepsoon olive oil
  • 1 brown onion, finely sliced
  • 1 clove garlic, finely chopped
  • 1 can chopped tomatoes
  • 11/2 teaspoons sugar
  • 1 teaspoon balsamic vinegar
  • 250g green beans, ends trimmed, sliced 5cm

TO SERVE

  • 2 teaspoons dukkah
  • 2 tablespoons parsley leaves, roughly torn

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes and carrots with a drizzle of oil on prepared tray and season with salt and pepper, roast for 20 minutes. Remove from oven and toss through dukkah then return to oven to cook a further 5–10 minutes until golden.
  3. Heat a drizzle of oil in a large fry-pan (with a lid) on high heat. Pat lamb dry with paper towels and season with salt. Fry, in two batches, for 4–5 minutes each batch (depending on thickness) for medium, turning fillets regularly to ensure even browning. Remove from pan and wrap in foil to rest for 5 minutes, before slicing against the grain.
  4. Reduce heat to medium and add oil to pan. Cook onion and garlic for 3–4 minutes, until softened. Stir through tomatoes, sugar, balsamic vinegar and beans. Reduce heat to low and simmer, covered, for 4 minutes or until beans are just tender. Season to taste with salt and pepper. Stir through any lamb resting juices.
  5. Divide potatoes, carrots and lamb between plates. Top with sautéed beans and garnish with dukkah and parsley.

Nutritional Information

Energy 1938 kj
463 kcal
Protein 33.4g
Carbohydrate 36.8g
Fat 19.1g