Dukkah Roast Lamb

Dukkah Roast Lamb is a flavorful and aromatic dish that combines tender roasted lamb with a coating of dukkah, a Middle Eastern spice and nut blend. Dukkah is typically made from a mixture of toasted nuts, seeds, and spices, which adds a crunchy texture and a rich, nutty flavor to the lamb.

Ingredients:

• 2 pounds boneless leg of lamb
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup dukkah spice blend (store-bought or homemade)
• Fresh mint leaves, for garnish (optional)

For the Dukkah Spice Blend:

• 1/2 cup almonds, toasted
• 1/4 cup sesame seeds, toasted
• 2 tablespoons coriander seeds, toasted
• 2 tablespoons cumin seeds, toasted
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the Dukkah Spice Blend: In a food processor or spice grinder, combine the toasted almonds, sesame seeds, coriander seeds, cumin seeds, black peppercorns, and sea salt. Pulse the mixture until coarsely ground. Set aside.
3. Trim any excess fat from the lamb, if desired. Rub the lamb with olive oil and season it with salt and pepper.
4. Sprinkle the dukkah spice blend evenly over the lamb, pressing it gently to adhere to the meat.
5. Place the lamb on a roasting rack in a roasting pan or baking dish.
6. Roast the lamb in the preheated oven for about 25-30 minutes per pound or until it reaches your desired level of doneness. Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or adjust according to your preference.
7. Once cooked to your liking, remove the lamb from the oven and let it rest for about 10 minutes before slicing.
8. Slice the Dukkah Roast Lamb into thin slices and garnish with fresh mint leaves, if desired.

Serve the Dukkah Roast Lamb as a main course with roasted vegetables, couscous, or a fresh salad. The flavorful blend of spices and nuts in the dukkah adds a delightful crunch and enhances the taste of the succulent lamb. Enjoy!