Roasted to perfection, our dukkah crusted rolled lamb roast is ready to entertain and impress. Very little hands on prep required and bonus pan gravy recipe idea!
In This Post You’ll Learn
Why We Love This
When we think of lamb roast, we think family. Sunday nights, Christmas, Easter – any excuse will do for a good roast surrounded by good people!
The best part about cooking a roast is the minimal prep required for such a fancy tasting and looking meal that’s ready to feed a crowd!
Related: Italian Roast Chicken / Cheesy Potato Bake
Bonus: Quick Pan Gravy Recipe
Amp up your gravy with a fusion of pre-made gravy powder and your pan juices from the roast for the ultimate flavour burst with minimal fuss.
Ingredients:
Leftover pan oil / drippings, any roast
1 cup beef stock
3 tbsp gravy powder, we love Maggi rich gravy
1 tsp garlic, chopped
1 tbsp butter, salted
1 tbsp milk
Method:
1. Add leftover pan oil / drippings from your roast (optionally poured through a sieve for a smooth gravy), garlic, gravy powder and butter to a pan and cook over medium heat for around 30 seconds – 1 minute until garlic is nice and aromatic and the butter is melted.
2. Pour in your beef stock and bring to a boil, whisking continuously until nice and thick.
3. Optional: Add in a splash of milk to make it nice and creamy!
What is Dukkah Crusted Roast Lamb?
Roast lamb with veggies is a classic British and Australian household dish. Usually reserved for weekends or special occasions with family, it’s a dish that’s held it’s place at the table for generations.
Moving past your standard rosemary + lamb combo, we wanted to up the ante by coating our lamb roast in a homemade dukkah crust. The crunch and flavour from the crust is sensational when paired alongside the lamb.
Our roast today is a boneless shoulder – sometimes sold as a rolled roast lamb. We find this much easier to work with and carve when it comes time to serve.
What You’ll Need
- Rolled Lamb Roast – A rolled lamb roast is usually either a boneless shoulder or leg cut that may also be tied up with string. With no bones, it makes it super easy to cook and cut with no fuss.
- Olive Oil – Go for quality extra virgin olive oil (EVOO), the taste paired with the dukkah on the lamb is sensational. It really does make all the difference when it comes to flavour.
- Dukkah – We love making our own homemade dukkah, or we recommend experimenting with your favourite dukkah flavour mix.
- Potatoes – Regular white potatoes, Desiree, Yukon Gold or even cute baby potatoes all work well for roasting.
- Onions – We use regular brown onions! You could sub them out for small shallots for a sweeter flavour note.
- Carrots – Is there anything better than roasted carrots? We love the sweetness, especially when you get a little char on them. You can sub for butternut or Jap/Kent pumpkin if you prefer.
How to Make Rolled Roast Lamb with Dukkah Crust
First, gather your ingredients: See recipe card below for measurements.
Important: This recipe is for 1.5 kg / 3.3 lb lamb.
- Pre-heat your oven to 200ËšC / 390ËšF (fan forced). Pop your boneless roast lamb shoulder into a large roasting pan upside down and liberally baste 2 tbsp 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 in your potato, onion and carrots into the roasting pan around the lamb, drizzle with the remaining 1 tbsp 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 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.
Wandercook’s Tips
- Warmed Plates – For the best experience, serve on pre-warmed plates to keep everything nice and hot.
- Dinner Timing – Work back from whatever time you want to have dinner so the roast is ready right when you want to eat. For example, if you want to eat at 6pm, we recommend you pop the lamb in the oven at 4pm. This allows for 1.5 hrs cooking time, 10 minutes resting time + carving and serving time.
- Carving – A serrated knife works best for carving. We even use a vintage General Electric slicing knife we pull out at Christmas each year!
- Storage – For leftovers, store in an airtight container in the fridge for 2-3 days. You can also freeze for 1-2 months, but it’s best eaten fresh.
FAQs
If you’re feeding a crowd, you can’t go wrong with a side serve of potato bake and cauliflower cheese. If you want some lighter salads alongside it, whip up a Japanese wafu salad, quick Greek salad or a fennel and orange salad.
Our recipe is for a 1.5 kg / 2.2 lb lamb roast cooked to Medium / 65°C / 150°F for 1.5 hrs.
For every extra 500 g / 1 pound, add another 30 minutes of cooking time.
If you’d like it Well Done / 70°C / 160°F, cook for a further 15 minutes.
Growing up, we always hoped for leftovers whenever Nan cooked a roast on a Sunday night – that way the next day we were guaranteed to be having leftover lamb sandwiches! She’d even use the dripping instead of butter on the bread, and give it a good crack of extra salt and pepper. It was the BEST!
You can also cut up the meat, and add the leftover roast AND veggies to a stew to cut down on cooking time. We’ve even added it to a green curry base and it actually tasted amazing! Get creative and see what works.
Variations
- Extra Flavour – Add 2 tsp chopped garlic and a good crack of salt and pepper to your olive oil before basting the roast and veggies for an extra flavour punch.
- Dukkah – Experiment with different dukkah flavours. We used our homemade batch this round with hints of fennel, but we’ve also used a pistachio and lemon blend in the past, which was super delicious!
Try these amazing recipes next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
For the Roast Lamb
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
Instructions
- Pre-heat your oven to 200ËšC / 390ËšF (fan forced).
- Pop your 1.5 kg boneless roast lamb into a large roasting pan upside down and liberally baste 2 tbsp olive oil onto the top and sides.
- Sprinkle ¾ of the 1/3 cup 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 1/3 cup dukkah.
- Add in your 4 potatoes, 2 onions and 4 carrots into the roasting pan around the lamb, drizzle with 1 tbsp 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 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.Bonus: Pan gravy recipe below in Notes!
Video
Recipe Notes
- Leftover pan oil / drippings, any roast
- 1 cup beef stock
- 3 tbsp gravy powder, we love Maggi rich gravy
- 1 tsp garlic, chopped
- 1 tbsp butter, salted
- 1 tbsp milk
- Add leftover pan oil / drippings from your roast (optionally poured through a sieve for a  smooth gravy), garlic, gravy powder and butter to a pan and cook over medium heat for around 30 seconds – 1 minute until garlic is nice and aromatic and the butter is melted.
- Pour in your beef stock and bring to a boil, whisking continuously until nice and thick.
- Optional: Add in a splash of milk to make it nice and creamy!Â
- Warmed Plates – For the best experience, serve on pre-warmed plates to keep everything nice and hot.
- Dinner Timing – Work back from whatever time you want to have dinner so the roast is ready right when you want to eat. For example, if you want to eat at 6pm, we recommend you pop the lamb in the oven at 4pm. This allows for 1.5 hrs cooking time, 10 minutes resting time + carving and serving time.
- Carving – A serrated knife works best for carving. We even use a vintage General Electric slicing knife we pull out at Christmas each year!
- Storage – For leftovers, store in an airtight container in the fridge for 2-3 days. You can also freeze for 1-2 months, but it’s best eaten fresh.
- Extra Flavour – Add 2 tsp chopped garlic and a good crack of salt and pepper to your olive oil before basting the roast and veggies for an extra flavour punch.
- Dukkah – Experiement with different dukkah flavours. We used our homemade batch this round with hints of fennel, but we’ve also used a pistachio and lemon blend in the past, which was super delicious!
Nutrition
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