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Lamb with Homemade Dukkah

Prep Time 15 minutes
Cooking Time 30 minutes
Baking Pan Vitreous Enamel Roaster Large 38.5cm
Serves 2


  • 1 medium to large sweet potato
  • 1 tablespoon extra virgin olive oil
  • Sea salt (to taste)
  • Cracked pepper (to taste)
  • 2-3 sprigs of rosemary
  • 8-10 sprigs of Thyme
  • 3 x lamb rump steaks (or substitute for lamb loin chops or even rack of lamb)
  • 3 teaspoons dijon mustard
  • Small bunch of flat leaf parsley
  • Balsamic vinegar
  • Lettuce
  • 1 radish, finely sliced

    • 1 teaspoon ground coriander
    • 1 teaspoon sesame seeds
    • 1 teaspoon cumin
    • 15 whole walnuts
    • 30 almonds (skin on)
    • Salt & pepper

    A simple midweek dinner packed with flavour. The homemade traditional Egyptian dukkah is guaranteed to spice up your dinner menu.

    Step 1

    Turn on the oven to 200°C.

    Step 2

    Peel and wash your sweet potato.

    Step 3

    Cut them to the size you like... we like them in semi circles about half a centimetre thick.

    Step 4

    Add the chopped sweet potato to a baking dish with a sprinkle of salt & pepper and rosemary. Place rosemary sprigs on top. Drizzle with olive oil.

    Step 5

    Place in oven at 200°C for 30 minutes.

    Step 6

    While the potatoes are in the oven, make the dukkah. Firstly, dry roast the walnuts and almonds on a high heat for a few minutes to release flavours.

    Step 7

    Add the roasted nuts together with the sesame seeds, ground coriander, cumin and a sprinkle of salt & pepper to a blender. Blend briefly. It is important not to over blend or a paste will form.

    Step 8

    Add the lamb to a baking dish. Spread a teaspoon of dijon mustard on the top of each lamb rump steak. Dust with the homemade dukkah. Place a few sprigs of thyme on top and place in the oven for 15 minutes at 200°C.

    Step 9

    Prep a simple side salad of salad leaves, finely sliced radish and flat leaf parsley. For the dressing, mix 2 parts extra virgin olive oil with 1 part balsamic vinegar in a dish.

    Step 10

    Serve the lamb with dukkah alongside the sweet potato and side salad. Drizzle the salad with the balsamic dressing and add some fresh herbs for decoration. Enjoy!


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