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!

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.

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

Important: This recipe is for 1.5 kg / 3.3 lb lamb.

Pre-heat your oven to 200˚C / 390˚F (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.

Thanks to Wandercooks

The original recipe can be seen here.