• 600g sweet potatoes, peeled and cut into chunks
  • 2 tbsp olive oil
  • 1 large red onion, finely sliced
  • ½ tsp chilli flakes
  • 1 handful fresh parsley, roughly chopped
  • 5 tbsp dukkah
  • 500g lamb cutlets

For the labneh

  • Juice of ½ lemon
  • 400g labneh
  • 30g pistachios, roughly chopped
  • 1 handful fresh pomegranate seeds


  1. 1

    Parboil the sweet potatoes for 6-8 minutes, until just starting to soften. Drain and set aside. Heat 1 tbsp of the olive oil in a large frying pan and cook the onion over a low to medium heat for 6-8 minutes until very soft. Add the sweet potatoes and chill flakes and continue to cook until the sweet potatoes are caramelising and soft. Remove from the heat, season and toss through the parsley, then keep warm.

  2. 2

    Spread the dukkah across a plate and toss the lamb cutlets in it, pressing down so the dukkah coats the meat. Heat the remaining 1 tbsp oil in a large frying pan and fry the lamb for 2-3 minutes on each side, depending on how pink you like it. Set aside and cover with foil to rest for 3-4 minutes.

  3. 3

    While the lamb is resting, add the lemon juice to the labneh and stir well to combine. Top with the pistachios and pomegranate seeds.

  4. 4

    Serve the lamb with the sweet potatoes and labneh on the side.

Nutritional Details

Each serving provides
  • Energy 2776kj 663kcal 33%
  • Fat 42.1g 60%
  • Saturates 17.5g 88%
  • Sugars 23.7g 26%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

38.2g carbohydrate 4.8g fibre 30.4g protein

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