Super Easy Rolled Lamb Roast with Dukkah Crust [+ Roast Veggies]

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 till it's juicy and tender before carving.

Serve with your roasted veggies and your favourite gravy.

Equipment Needed

Spice Level: