Lamb Loin with Honey Balsamic Dressing and Dukkah

• 500g The Meat Club New Zealand Grass Fed Lamb Loin
• Packet Dukkah mix rub
• 1 x red capsicum, cut into long pieces
• 2 x zucchini, cut into long pieces
• Handful basil leaves
• 3 garlic cloves, chopped
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Packet rocket or spinach leaves, washed and drained
• Olive oil
• Salt & pepper

PREPARATION

• Remove New Zealand Grass Fed Lamb Loin from pack and bring to room temperature.
• In a blender, add the basil leaves, garlic, honey, balsamic vinegar and olive oil, and mix to combine. Set aside.
• Pre heat an oven, line a baking tray with paper and roast the capsicum and zucchini until soft.
• Heat a cast iron skillet or pan, add a dash of oil and cook Lamb Loin for 4 mins each side, rest under foil then slice into pieces.
• Assemble the salad by layering desired salad leaves, then scatter the roasted vegetables and lamb. Top with dressing and Dukkah mix rub and serve immediately.