Dukkah Roast Lamb
Ingredients: leg of local lamb, dukkah spice blend, garlic, olive oil, red wine vinegar · 80 min cook time · 680kcal · ₩55,900
Ingredients
2.2kg leg of local lamb, 50g dukkah spice blend, 4cloves garlic, 2tablespoons olive oil, 2tablespoons red wine vinegar, to taste salt and pepper, 2whole aubergines
Instructions
1. Grind the dukkah spice blend in a pestle and mortar.
2. Add garlic cloves to the mortar and pound into a paste, then mix in olive oil, red wine vinegar, salt, and pepper.
3. Score the leg of lamb down to the bone in 2 cm gaps to create layered kebab vibes.
4. Rub the dukkah marinade paste all over the lamb, getting deep into the cuts.
5. Stab a couple of aubergines with a little knife and place them in a roasting tray on the bottom of the oven.
6. Roast in the preheated oven at 240°C, with the leg of lamb positioned right over the aubergines.
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