Roasted root vegetable grilled lamb with basil yogurt sauce
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  • 1 bunch rainbow carrots
  • 3 to 4 golden beetroots 
  • 6 lamb chops
  • 1 medium red onion
  • 1 lemon
  • 2 tablespoon oil
  • 1 teaspoon salt

Dukkah – Middle Eastern Spice Mix

  • 2 tablespoon coarsely ground nuts (you can use almond, pistachio or walnut)
  • 1 tablespoon coriander seed
  • 2 tablespoon white sesame seeds
  • 2 tablespoon cumin seeds
  • 2 teaspoon fennel seeds
  • 2 tablespoon shredded coconut 

Basil yogurt sauce

  • 15 basil leaves
  • 130ml thick yogurt
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked pepper

1. To prepare the dukkah spice mix, roast the coriander seeds, cumin seeds and fennel seeds. Then grind it coarsely. To the ground spice, add the nuts, white sesame seeds and shredded coconut.  Give it a mix.
2. To prepare the sauce, in a small bowl, blend the basil with yogurt. Stir in salt and pepper and set aside.
3. Preheat the barbecue to 200 C.
4. In your plancha or griddle insert, line the clean carrots. Cut the beetroots and the onion into wedges and layer those too. Drizzle 1 tablespoon oil, ½ teaspoon salt and some of the dukkah spice mix. Mix it around. Grill for 5-10 minutes or until it cooked through.
5. Once the vegetables are roasted, heat up the grill and spray some oil. Also drizzle 1 tablespoon oil to the lamb chops and 1 teaspoon salt. Coat the lamb chops with the dukkah spice mix and grill it for a few minutes on each side. Slice the lemon in half and char that too.
6. Serve the roasted veggie and grilled lamb chops along with the sauce. Squeeze some lemon juice and serve warm.
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