Thursday, May 5, 2011

Dukkah-coated Rack of Lamb with Moroccan-spiced Vegetables

Found this delicious recipe on

Be comfortably filled with this tender, hearty feast.

Preparation Time
15 - 25 minutes

Cooking Time
35 minutes

2 (about 1 lb each) trimmed lamb racks
2 tbs olive oil
3 carrots, peeled, halved lengthways
3 parsnips, peeled, halved lengthways
1 Butternut squash, seeded, peeled, cut into 1 inch wedges
1 red onion, cut into thick wedges
1/2 cauliflower, cut into florets
2 tsp ground paprika
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
2 ounces Zesty Oregon Dukkah

Preheat oven to 200°C.

Place the lamb on a clean surface and drizzle with half the oil. Sprinkle with the dukkah and press to coat. Place in a large roasting pan.

Place the carrot, parsnip, pumpkin, onion and cauliflower in a large bowl and drizzle with the remaining oil. Sprinkle with the paprika, cumin, turmeric and cinnamon. Season with salt and pepper and gently toss to coat evenly in spices. Arrange vegetables evenly around the lamb.

Roast in oven for 25 minutes for medium or until cooked to your liking. Transfer the lamb to a serving platter and cover with foil. Set aside for 10 minutes to rest. Meanwhile, return the vegetables to the oven for 10 minutes or until golden brown. Arrange the vegetables around the lamb. Serve immediately.

Tip: After roasting beef and lamb, cover loosely with foil and rest for 15-20 minutes before carving. Carve across the grain for tenderness