Dukkah Crusted Lamb Leg With Crispy Lemon Potatoes

Make your Christmas Special with Lamb

For the best roast this Christmas, We Love Our Lamb has developed this delicious recipe to help you create a standout dish for your festive spread.

Add a Middle-Eastern twist to your Christmas spread this year with this delicious Dukkah crusted leg.


No matter your guests' background or dietary requirements, lamb is the meat that everyone can eat. These recipes feature an array of cuts that can all be cooked to create a deliciously tender roast, guaranteed to keep everyone happy at the table.

Preparation: 20 minutes
Cooking time: 1 hour 30 minutes (+15 minutes resting)
Serves: 6



1.4kg lamb leg, bone in
3 tbsp olive oil
2 tbsp lemon thyme leaves
2 cloves garlic, crushed
1/4 cup dukkah + extra to serve, if desired
3/4 cup vegetable stock
700g kipfler potatoes, scrubbed, halved
Zest of 1 lemon
2 cups frozen peas
3 cups frozen broad beans
1 tbsp apple cider vinegar
1 tbsp honey
1/3 cup mint leaves
60g soft feta


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.
Cook peas and broad beans in boiling water for 5 minutes or until tender. Drain. Remove broad beans from shells. Place vegetables on a platter and sprinkle with mint and feta
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, pea salad and extra dukkah, if desired.

Cooking Tips
Make sure you leave the lamb leg to rest for 15 minutes after you take it out of the oven, this will allow for the juices to redistribute throughout the leg, creating a moist and tender result
Use a roasting dish that is close to the size of the roast you are cooking, this will ensure the pan juices do not burn and give a burnt taste to your lamb



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