Dukkah Lamb Loin with Rice Pilaf, Rocket Salad and Date Yoghurt

Dukkah Lamb Loin with Rice Pilaf, Rocket Salad and Date Yoghurt

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 22, 2016.

Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices.


Ingredients

RICE PILAF

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 cup basmati rice
  • 1 tablespoon pilaf spice mix
  • 1½ cups water
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • Juice of ½ lemon

DATE YOGHURT

  • 30g chopped dates
  • ½ cup natural yoghurt

DUKKAH LAMB LOIN

  • 300g lamb loin (at room temperature)
  • 30g dukkah

ROCKET SALAD

  • ½ telegraph cucumber
  • 1 bunch rocket
  • Juice of ½ lemon

TO SERVE

  • 3 tablespoons chopped mint

Steps

  1. a half full kettle of water to the boil.
  2. Heat a drizzle of oil in a pot (with a lid) on medium heat. Cook onion and carrot for 2–3 minutes, until soft. Stir through rice and spice mix for 1 minute. Add water and salt. Bring to boil, cover, reduce heat to low and simmer for 15 minutes, or until rice is tender and liquid has absorbed.
  3. Place dates in a heat-proof bowl and pour over boiling water to just cover. Leave to soak for 2 minutes. Drain and discard water. Leave dates to cool slightly then add yoghurt and mix well with a fork.
  4. Pat lamb dry, place in a bowl with dukkah and toss to coat. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook lamb for 2–3 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Reduce heat if dukkah starts to burn. Cover with foil to rest.
  5. Dice cucumber 1cm; trim rocket; place in a medium bowl with lemon juice and a drizzle of oil and toss to coat.
  6. Remove rice from heat and leave to steam, still covered, for 5 minutes. Stir through lemon zest and juice and season to taste with salt and pepper. Slice lamb thickly against the grain.
  7. Spoon rice pilaf onto plates, top with a lamb and serve s handful of salad on the side. Top with date yoghurt and garnish with mint.

Nutritional Information

Energy 2566 kj
613 kcal
Protein 37.8g
Carbohydrate 75.6g
Fat 16.7g