This Dukkah-crusted Mini Lamb Roast is a simple roast recipe that will leave you with juicy, tender spiced lamb, perfect for a winter’s night. With prep done in under 10 minutes, that’s a mid-week meal winner in our books!
Is there anything better than the good old warming Sunday roast when the weather turns cold? ???? ❄
Perhaps only one so easy you can cook it up on a weeknight as well! ???? ???? ????????
Quick note: This is a sponsored post celebrating Table of Plenty’s flavour-packed range of nut and seed dukkah. There may also be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.
We know all our northern hemisphere friends are just about to be spoilt with the warmth and sunshine of Spring, but here in Adelaide the weather has taken a rather squiggly downwards turn. And by that, I mean random days of warm Autumn sunshine, followed by intense thunderstorms, followed by pouring rain, followed by random sun again… and so on!
If it’s not four seasons in one week, it’s four seasons in one day… and sometimes it feels like we can barely keep up.
Pair all of that weather upheaval with the many and varied household renovations going on in (and around) Wandercooks HQ, and you’ve got a serious recipe for some killer comfort food cravings.
So with our minds turning to the most warming, nourishing, comforting meals we could think of to suit the latest batch of coooold
almost-(but-who’s-counting) wintery nights, it’s only natural that a juicy roast and veggie dish would pop up on the menu.
(And for any fellow Aussies, there’s no surprise that roast would be lamb, am I right? ????)
Dukkah-crusted Mini Lamb Roast
We’re amping up the traditional lamb roast today with a crunchy nut and spice dukkah crust courtesy of Table of Plenty’s Pistachio Dukkah. The subtle blend of crunchy pistachios, sesame seeds, and warming spices is like a match made in heaven with roast lamb.
Today’s recipe gives us all those warm and satisfying and well-fed feels, especially because it is so so easy. Seriously, roast dinners don’t get enough credit: Take lamb roast + baste it with oil + sprinkle with dukkah + pop it in the oven for an hour and a half. (Oh, and throw in a few veggies to roast and round it all out.)
Dinner done. It doesn’t get much easier than that. ????
- 1.3 kg lamb roast boneless
- 1/2 cup olive oil
- 1 packet Dukkah Table of Plenty Pistachio Nut & Spice
- 3 carrots peeled and quartered
- 3 potatoes peeled and quartered
- 1 brown onion peeled and quartered
- salt & pepper to taste
- Go ahead and preheat your oven to 200˚C (390˚F).
- Baste your lamb roast in olive oil, sprinkle with dukkah and use your basting brush to press the dukkah onto the lamb until evenly coated across the top and sides.
- Pop the roast in the oven for around 45 minutes, then take it out and turn it over, and baste the top (formerly the bottom!) with oil and plenty of dukkah.
- Now's the time to add in your carrots, potatoes and onion. Pop them into the same roasting pan with the meat. Make sure to give them a good baste with oil and sprinkle with salt & pepper or your favourite veggie seasonings.
- Pop it all back in the oven for a further 45 mins, or until juices run clear when the meat is pierced with a fork.
- Now take your fragrant dukkah-crusted roast out of the oven, cover with aluminium foil, and allow to rest for 10 mins or so til it's juicy and tender.
- For the most delicious experience, serve your delicious roast and veggies on pre-warmed plates with plenty of gravy!