Preparation time: 10 minutes
Cooking time: 5 minutes, plus resting time (10 minutes)
800g lamb leg steaks, trimmed of fat
1½ tbsp olive oil
4 tbsp dukkah
150g rocket leaves
1 avocado, sliced
75g fetta cheese, crumbled
Juice of half a lemon
Roasted sweet potato and pumpkin, to serve
Brush the lamb with 2 tsp of the oil and cook on high on a barbeque or chargrill pan until cooked to your liking.
Remove the lamb from the heat, cover with foil and allow to rest for 10 minutes.
Toss the rested lamb steaks in dukkah, ensuring an even coating on both sides.
Place the rocket, avocado, fetta, and remaining oil in a large bowl and toss to combine.
Add lemon juice to taste.
Serve the lamb steaks with the rocket and fetta salad and roasted sweet potato and pumpkin.
This recipe is from Meat & Livestock Australia. For further information, please contact: www.mla.com.au/Home