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Mondays, Tuesdays & Wednesdays | TV2

Ep 31 Eva and Debra: Dukkah-Crusted Lamb with Sweet Pumpkin Purée and Mint Yoghurt

Prep: 30 mins            

Cook: 1 hour 15 mins            

Serves: 4



  • 1 bunch asparagus, trimmed
  • 600g lamb backstrap
  • 2 tbs olive oil
  • 1 pomegranate, deseeded
  • Micro cress, to serve


Mint Yoghurt

  • 250g (1 cup) plain Greek yoghurt
  • ⅓ cup finely chopped mint leaves
  • 1 tbs lemon juice
  • 1 garlic clove, finely chopped


Pumpkin Puree

  • 800g pumpkin, peeled, cut into 4cm pieces
  • 3 tsp olive oil
  • 50g unsalted butter, softened
  • Salt and pepper, to season



  • 2 tbs blanched almonds, chopped  
  • 2 tbs sesame seeds
  • 1 tbs coriander seeds
  • 1 tbs cumin seeds     
  • 6 white peppercorns 
  • ¼ tsp chilli powder 
  • 1 tsp sea salt flakes 



  1. To make mint yoghurt, combine all ingredients in a bowl, then season with salt and pepper. Refrigerate until needed.
  2. Preheat oven to 180C.
  3. To make pumpkin puree, toss pumpkin in oil, then wrap in foil.
  4. Roast for 50 minutes or until softened. Transfer to a food processor and process until smooth. Add butter and process to combine. Season with salt and pepper.
  5. Cook asparagus in a saucepan of boiling salted water for 1-2 minutes or until just tender. Drain and place in a bowl of iced water. Drain, then cut into 1cm pieces.
  6. To make dukkah, place almonds on an oven tray. Roast for 5 minutes or until golden. Cool completely.
  7. Dry-fry sesame, coriander and cumin seeds along with peppercorns for 5 minutes or until fragrant. Cool completely.
  8. Process nuts, seeds, chilli powder and salt in a small food processor until finely chopped. Place on a plate.
  9. Press lamb into dukkah to create an even coating all over.
  10. Heat oil in a large frying pan over medium heat. Add lamb and cook for 1-2 minutes on each side or until browned all over. Transfer to an oven tray and bake for 5-7 minutes for medium rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest. Thinly slice.
  11. Divide lamb among serving plates. Spoon pumpkin puree and mint yoghurt to the side. Sprinkle over asparagus pieces and pomegranate seeds, then garnish with micro cress to serve.