Sticky Dukkah Roast Lamb and Golden Haloumi

Nutrition per serve

Ingredients

• 250ml cream
• 1pcs brownie mix
• 5g ground ginger
• 1pcs Dutch carrots
• 1bunch mint
• 10g dukkah
• 350g butterflied lamb leg
• 180g haloumi
• 20g slivered almonds
• 50g baby spinach leaves
• 25ml French vinaigrette
• 180ml neutral-flavoured oil
• 80ml milk
• 2pcs egg
• 15ml red wine vinegar
• 15ml honey
• 23ml olive oil

Method

1. Step 1 — Make cake batter
   Put the cream in the fridge for a few hours to chill (this ensures it whips easily and holds its shape). Preheat the oven to 180C, fan-forced. Line 9 holes of a 12-hole muffin pan with paper cases. Put the brownie mix, 1 tsp ground ginger, 180ml (¾ cup) oil, 80ml (⅓ cup) milk, 2 eggs and a pinch of salt in a large bowl and stir with a wooden spoon until well combined.
2. Step 2 — Bake brownie cakes
   Divide the batter evenly among the lined muffin holes. Bake the cakes on the lower oven shelf for 25 mins or until just firm to the touch but still a little soft in the middle. Remove from the pan and set aside until required. Cakes can be served warm or cooled.
3. Step 3 — Prep ingredients
   While the cakes are baking, line an oven tray with baking paper. Scrub and trim the carrots, then halve lengthwise, quartering any large ones. Pick the mint leaves, discarding the stems. Combine 1 tbs red wine vinegar and 2 tsp honey in a bowl and season with salt and pepper.
4. Step 4 — Cook lamb
   Combine dukkah and 1 tbs olive oil in a bowl and season with salt and pepper. Add the lamb and turn to coat. Heat a medium frypan over high heat. Cook lamb, turning regularly, for 4 mins or until browned. Transfer to the lined tray. Drizzle with 2 tsp honey. Roast lamb on the upper oven shelf for 6-7 mins for medium-rare, or until cooked to your liking. Rest lamb for 8 mins.
5. Step 5 — Cook carrots and haloumi
   Meanwhile, heat 2 tsp olive oil in a medium ovenproof frypan over medium-high heat. Cook carrots, stirring, for 6 mins or until just tender. Remove from pan. Cook haloumi for 2 mins each side until golden. Return carrots to pan, drizzle with honey mixture and scatter with almonds. Roast for 5 mins until almonds are toasted. (If not ovenproof, transfer mixture to a baking dish.)
6. Step 6 — Get ready to serve
   Toss the spinach and vinaigrette in a bowl and season with salt and pepper. Slice the lamb. Serve lamb, haloumi mixture and dressed spinach at the table, scattered with mint. For dessert, whip cream in a large bowl using electric beaters until soft peaks form. Spoon cream onto brownie cakes. Scatter with a pinch of ginger* to serve. (Dessert serves 9.)

Allergens

Milk, Egg, Sulphites, Gluten, Wheat, Almond, Sesame