Preparation time is 10minutes
Cook time is 1hours 25minutes
Total time is 1hours 35minutes
Serve is for 8 people
Estimated cost per serve is 4.02 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 1 1/2tablespoons coriander seeds
- hummus (to serve)
- 1tablespoons sesame seeds
- 2teaspoons cumin seeds
- 1tablespoons olive oil
- 2tablespoons blanched hazelnuts
- 2tablespoons blanched almonds
- 2kilograms Australian lamb leg
Method
Step 1 of 2
Preheat a covered barbecue to 190°C according to manufacturer’s instructions. Place nuts, coriander, cumin, 1/2 tsp salt and 1/4 tsp cracked black pepper into a food processor. Using the pulse button, process until chopped. Add sesame and process until combined.
Step 2 of 2
Transfer to a bowl and stir in oil. Firmly press dukkah mixture over lamb, then place into a foil baking tray. Add 11/2 cups water to tray. Cook, with the barbecue lid closed, for 1 hour 20 minutes. If nut crust needs further browning, increase heat to high and cook for 5 minutes. Remove from barbecue and rest for 15 minutes before slicing. Serve with hummus.
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