- 2 (about 500g each) trimmed lamb racks
- 2 tablespoons olive oil
- 3 carrots, peeled, halved lengthways
- 3 parsnips, peeled, halved lengthways
- 500g butternut pumpkin, seeded, peeled, cut into 4cm wedges
- 1 red onion, cut into thick wedges
- 1/2 cauliflower, cut into florets
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/4 cup (45g) roasted hazelnuts, finely chopped
- 1 tablespoon sesame seeds
- 2 teaspoons cumin seeds, crushed
- 2 teaspoons coriander seeds, crushed
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon sumac
- Step 1Preheat oven to 200°C. To make the dukkah, combine the hazelnuts, sesame seeds, cumin, coriander, fennel and sumac in a small bowl. Season with salt and pepper.
- Step 2Place 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.
- Step 3Place 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.
- Step 4Roast 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.
- Low carb
- Low sodium
- Lower gi
Tip: After roasting beef and lamb, cover loosely with foil and rest for 15-20 minutes before carving. Carve across the grain for tenderness.
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook: