Dukkah Crusted Roast Lamb

Adapted from the recipe by our friends at Australian Lamb, this recipe uses a Dukkah crust to create something different and to-die-for. Bring the family together this week and enjoy this Dukkah Crusted Roast Lamb with salad and roast potatoes.

At a glance

2 hours

Serves 6 people

Ingredients

1.4kg lamb leg, bone in
3 tbsp olive oil
2 tbsp lemon thyme leaves
2 cloves garlic, crushed
1/4 cup (35g) dukkah +extra, to serve, if desired
3/4 cup (185ml) vegetable stock
700g Kennebec potatoes, quartered, peeled
Zest of 1 lemon
1/2 150g bag baby spinach leaves
1 avocado, sliced
1 tbsp apple cider vinegar
1 tbsp honey
1/3 cup mint leaves
60g soft feta

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Method

Preheat the oven to 180°C (160° fan-forced). In a small bowl, place 1 tablespoon oil, lemon thyme, garlic and dukkah. Season and stir to combine. Make small incisions in lamb with a sharp knife and place lamb in a roasting pan.
Using a spoon spread dukkah mixture over the lamb and rub to coat. Pour stock around base of lamb and cover with foil. Roast covered for 60 minutes, remove foil and cook for a further 20 to 30 minutes, or until cooked to your liking. Set lamb aside covered in foil for 15 minutes. Reserve any pan juices.
Meanwhile place potatoes on a large baking tray lined with baking paper. Drizzle with 1 tablespoon oil and sprinkle with lemon zest. Season, toss to coat and roast in oven for 35 to 40 minutes with lamb or until golden and tender.
Place baby spinach leaves on a platter and sprinkle with mint and feta. Add sliced avocado.
In a screw-top jar add remaining oil, vinegar and honey. Season, shake well to combine and drizzle over salad.
Slice lamb, drizzle with any pan juices and serve with potatoes, salad and extra dukkah, if desired.

Image sourced from www.australianlamb.com.au