Slowly cooked until falling off the bone, this leg of lamb is the ultimate Easter roast…pretty hassle free, all that’s required is patience! Trust me it will well worth the wait!
Lamb is my FAVOURITE meat! Slow cooked, be it shoulder, leg, or shanks (FYI I have some beautiful lamb shanks Indian style coming your way next week!), the juicy tender marbled meat, plenty of fat is what it makes it all the more incredible. Reheat the leftovers and it’s like it’s just come straight out of the oven, oozing with incredibleness!
I cooked a leg of lamb a few weeks back but rather than slow cooking I went with cooking it medium rare. It was beautiful but just didn’t have the same appeal as the slow cooked version. I’m a suck for meat that just falls apart, no knife required. Nothing compares.
I simply coated it in a little oil having pierced the flesh and spread over a mound of fresh more coarsely ground dukkah. The crust was altogether awesome dare I say so myself. The waft from the oven bright and relatively early on a midweek morning was epic; I knew I was in for quite the breakfast feast! No way was I hanging around until dinner to dig in to this one!
I whipped up a simple roast cauliflower salad..olives, pomegranate, lots of herbs, toasted hazelnuts and a creamy tahini lemon dressing. I used to live off of roasted veg…quite literally! I tend not to make as much effort these days when it comes to sides, preferring to focus on the main event, quite happily digging in to some paleo mayo laced zucchini noodles, spinach or kale.
I figured seen as Easter is on the horizon I should make more of a concerted effort, the lamb deserved it!
Of course no Easter feast would be complete without some seasonal greenery. Roasted asparagus and green beans, lots of salt, black pepper, lemon for freshness!
The lamb pairs beautifully with the lightly roasted veg; fresh, fragrant, seasonal, delicious! Any lamb leftovers need not go to waste. I have a stunning and simple breakfast bowl with my new favourite dip/sauce/spread of the moment coming up soon!
What’s your favourite Easter side dish? Anything special planned for Easter Sunday, food, family or fun wise?
Roast Leg of Lamb with Dukkah Crust
Prep Time: 10 minutes
Cook Time: 5-6 hours
Keywords: roast entree gluten-free grain free low-carb paleo soy-free lamb
Ingredients (Serves 6 – 8)
- 1.5kg leg of lamb, bone in
- 1 batch of dukkah coarsely ground
- 2-3 tbsp olive oil
- Roasted Cauliflower Salad to serve
- Roasted spring greens to serve
- Bunch of asparagus trimmed
- 1-2 tbsp olive oil
- Bunch of green beans
- Zest 1 lemon
- Juice of half a lemon
- Salt and Pepper to taste
Preheat oven to 140C (280C).
Create 10 -12 gashes in the out layer of the leg of lamb. Drizzle over half of the olive oil, sprinkle with dukkah and press down in to the skin to coat. Drizzle with remaining oil.
Place in a deep roasting tray, pour in enough boiling water so that it’s about 1-2 inches deep in the tray and cover loosely with foil.
Place in the oven for 5- 6 hours, basting every hour or so and adding a touch more water.
When the lamb is soft, tender and falling off the bone, remove foil, turn the oven up to 200C (400F) and roast for 15 -20 minutes more until the outside is nicely chard and crisp!
Allow to rest for 20 -30 minutes tented with foil before serving. It shouldn’t require any carving just two forks to pull it apart!
Place greens on a baking tray, coat with oil, reduce oven temperature to 180C (350F). Roast while the lamb rests! Toss with lemon juice and zest before serving.