Dukkah-spiced lamb with feta recipe

Valentine's Day recipes Feb 1, 2022

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 539 calories/serving


  • 400g potatoes, peeled and cut into 2cm-thick chunks
  • 1 chicken stock cube
  • 4 tsp dukkah
  • 2 tsp olive oil
  • 300g pack lamb leg steaks
  • 75g feta
  • 50g low-fat Greek yogurt
  • a few mint leaves, chopped
  • 240g pack baby spinach


  1. Fill a pan halfway with water and add the potatoes and stock cube. Bring to a boil, then reduce to low heat and cook for 18 minutes.
  2. Meanwhile, in a shallow dish, combine the dukkah and olive oil. Toss in the lamb steaks with the dukkah. Allow marinating for 5 minutes.
  3. Mash the feta using a fork in a bowl, then stir in the yogurt and mint. Season with black pepper.
  4. Cook the marinated steaks for 3 minutes on each side in a nonstick frying pan over medium-high heat, or until done to your preference. Remove from the pan and set aside to cool for 5 minutes.
  5. Drain the potatoes and set them aside. Return the empty pan to the heat and, in batches, add the spinach to wilt. Return the potatoes to the pan once the spinach has softened, and stir well to incorporate. Serve the lamb with a dollop of creamed feta and spinach and potatoes.


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