Dukkah-spiced lamb with feta recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2260kJ 539.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 2.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 38.8gProtein 45.6gFibre 6.2g
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- 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.
