Dukkah-Crusted Lamb Loin
with Sweet Potato Puree, Charred Chermoula Cauli and Aubergine & Dill Salsa
We love a good Lamb with Sweet Potato & Aubergine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Lamb Loin
1
Dill
1
Chermoula Spice Mix
12
Red Wine Vinegar
(Contains Sulphites)
1
Ground Cumin
1
Aubergine
(May contain Celery)
1
Sweet Potato
30
Unsalted Butter
1
Dukkah Mix
1
Cauliflower
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Peel the sweet potato and chop into 3cm chunks. Separate the cauliflower into florets then slice each cauliflower floret into 3 or 4 slices. Finely chop the dill (stalks and all).
Add the sweet potatoes to the boiling water and simmer until tender, 15-18 mins. Once cooked, drain in a colander and leave to steam for 2-3 mins. Then return to the pan, off the heat. Add the butter and using a stick blender, whizz to a smooth, well blended puree. Season to taste with salt and pepper. Cover with a lid, we will reheat it later. TIP: If you don't have a stick blender, you can use a normal blender or a potato masher.
Meanwhile, pop the dill in a medium bowl and add the red wine vinegar and olive oil (see ingredient list for amount). Season with salt and pepper, set aside. Pop the aubergine on a baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the ground cumin. Roast on the middle shelf of your oven until browned and tender, 25-30 mins. Turn halfway through.
While everything else cooks, heat a drizzle of oil in a frying pan over a high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt and pepper. Use your hands to coat the meat. IMPORTANT: Wash your hands after handling raw meat. When the pan is hot, brown the lamb all over for 2-3 mins total, then transfer to a baking tray fat side up. Divide the dukkah between the tops of the lamb and roast on the middle shelf for 9-10 mins. TIP: This will result in medium rare lamb, cook for 2-3 mins longer if you want it more well done.
Pop your pan back on medium high heat, add a drizzle of oil if the pan is dry. Add the cauliflower and sprinkle over the chermoula (add less if you don't like heat). Season with salt and pepper and fry until golden and tender, 6-8 mins. Stir every 2-3 mins. TIP: you want them to pick up some colour so don't stir too often. Remove from the heat.
When the lamb is ready, remove from the oven and cover with foil until ready to serve. Reheat the sweet potato puree on medium heat if necessary. Add the roasted aubergine to the dill dressing and stir together. Slice each lamb into 5 pieces. Spoon one large dollop of puree onto each plate and use the back of your spoon to drag it out in a line. Serve the lamb alongside and dot the charred cauli and aubergine salsa around the plate. Enjoy!
