Rolled Lamb Roast with Dukkah Crust

Carving the roast lamb shoulder with a sharp knife.

Rolled Lamb Roast with Dukkah Crust

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!

Course Dinner

Cuisine Australian

Prep Time 15

Cook Time 1 45

Resting Time 10

Total Time 2 10

Servings people

Calories 654kcal

Author Wandercooks

Cost $20

Ingredients

For the Roast Lamb

1.5 kg boneless roast lamb 3.3 lb, leg or shoulder
2 tbsp olive oil 30 ml / 1 fl oz
1/3 cup dukkah 45 g / 1.58 oz

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

Metric - US Customary

Instructions

Pre-heat your oven to 200˚C / 390˚F (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

https://www.youtube.com/watch?v=5rZQbQW1Jfc

Notes

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:

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!

Tips and Variations

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