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Dukkah-spiced lamb with feta recipe

6 ratings

These Middle Eastern spiced lamb leg steaks make a delicious weeknight dinner for two. Dukkah, pronounced ‘doo-kah’, is a Middle Eastern nut, seed and spice mixture that works well with delicate meats like lamb. Served with spinach potatoes and a dollop of creamed feta, this is a dish the whole family will love. See method

Serves 2
5 mins to prepare and 25 mins to cook
539 calories / serving

Ingredients

400g potatoes, peeled and cut into 2cm-thick chunks
1 chicken stock cube
4 tsp dukkah
2 tsp olive oil
300g pack lamb leg steaks
75g feta
50g low fat Greek yogurt
a few mint leaves, chopped
240g pack baby spinach

Each serving contains

Energy
2260kj
539kcal 27%
Fat
24g 34%
Saturates
11g 57%
Sugars
4g 4%
Salt
2g 34%

of the reference intake
Carbohydrate 38.8g Protein 45.6g Fibre 6.2g

Method

Put the potatoes and stock cube in a pan and cover with water. Bring to the boil, cover and simmer for 18 mins.
Meanwhile, mix the dukkah and olive oil together in a shallow dish. Add the lamb steaks and coat in the dukkah. Set aside for 5 mins to marinate.
Using a fork, mash the feta in a bowl, stir in the yogurt and mint and season with black pepper.
In a nonstick frying pan set over a medium-high heat, fry the marinated steaks for 3 mins on each side, or until cooked to your liking. Remove from the pan and rest for 5 mins.
Drain the potatoes. Return the empty pan to the heat and add the spinach, in batches, to wilt. Once the spinach is softened, return the potatoes to the pan and mix well to combine. Serve the lamb with the spinach and potatoes and a spoonful of the creamed feta.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.