Ingredients
For the Roast Lamb
1.5 kg boneless roast lamb, leg or shoulder
2 tbsp olive oil, 30 ml
1/3 cup dukkah, 45 g
For the Roast Vegetables
4 potatoes, peeled and quartered
2 onions, peeled and quartered
4 carrots, peeled and quartered
1 tbsp olive oil
Salt and pepper to taste
Method
- Pre-heat your oven to 200˚C (fan forced).
- Pop your boneless roast lamb into a large roasting pan upside down and liberally baste olive oil onto the top and sides.
- Sprinkle ¾ of the dukkah over the lamb top and sides until you have a nice coating then place into the oven.
- Roast for 1 hour then carefully flip the lamb over so the top is now upright. Baste the top with remaining dukkah.
- Add potatoes, onions and carrots into the roasting pan around the lamb, drizzle with olive oil (and / or baste with pan juices!) and season with optional salt and pepper.
- Place your tray back in the oven and cook for another 30 minutes or until juices run clear when the meat is pierced with a fork. Flip your veggies over now and baste again with pan juices extra crispy deliciousness!
- Remove lamb now for Medium or cook for a further 15 minutes with the veggies for Well Done.
- Once you’ve removed your fragrant dukkah-crusted roast lamb out of the oven, cover with aluminium foil, and allow it to rest for 10 mins or so til it’s juicy and tender before carving.
- Serve with your roasted veggies and your favourite gravy. Also goes well with steamed beans, cauliflower cheese or potato bake.
