Dukkah lamb rump, beetroot and blue cheese salad
( SERVES 2 )
|80 g||Blue cheese|
|½ cup||Freshly toasted walnuts|
- Preheat oven to 180C.
- Place the beetroot into a pot of simmering water for 20 minutes or until a knife will insert easily. Remove and cool enough to peel. Then chop into sticks.
- Rub the lamb rump with oil then roll in the dukkah. Preheat a frying pan to a medium heat. Sear the lamb on all sides, then place into the oven for 15-20 minutes, depending on the size. Remove and set aside.
- For the dressing, shake in a jar the yoghurt, lemon juice and cheese.
- To serve, place some rocket leaves on a platter, top with beetroot, blue cheese, sliced lamb and walnuts. Serve the dressing on the side to drizzle.