Lamb Backstrap With Dukkah And Roast Carrot Salad

Ingredients

4 x 200g lamb backstrap
¼ cup dukkah
1 tsp olive oil
Roast Carrot Salad:
8 small carrots, trimmed and quartered lengthways
1 tsp olive oil
1 orange, juiced, 1 tbsp for roasting and 1 tbsp for dressing
¼ tsp ground ginger
½ tsp ground coriander
½ tsp ground cinnamon
1 tsp ground cumin
1 spring onion, finely chopped
140g (4 cups) mixed salad leaves

Method

1. Preheat oven to 180°C.
2. Toss carrots in olive oil and orange juice, sprinkle with ginger,
coriander, cinnamon and cumin then stir until well coated. Bake for 20
minutes or until golden and tender.
3. Meanwhile, drizzle lamb with oil and coat it in the dukkah. Heat a large frying pan over high heat, add the lamb and cook for 2 minutes on each side or until brown. Remove from heat and place on an oven tray and bake for 10 minutes or until cooked. Set aside for 5 minutes to rest.
4. Remove carrots from oven and place on a serving platter, top with salad leaves and spring onions. Drizzle with orange juice.
5. Serve salad with lamb.