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Gnarly dukkah roast lamb
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Total Time:
1 hour
Ingredients:
  • 1 x 2kg higher-welfare leg of lamb bone in
  • 50 g dukkah
  • 4 cloves of garlic
  • olive oil
  • red wine vinegar
  • 4 aubergines (250g each)
  • 100 g barrel-aged feta cheese
  • 1 x 300g jar of pickled green chillies
  • extra virgin olive oil
  • 4 large flatbreads
  • 1 bunch of mint (30g)
Instructions:
  • Preheat the oven to 240°C/475°F/gas 9. Slice through the lamb at 2cm intervals. Crush the dukkah in a pestle and mortar until fine. Add and pound in the garlic. Mix with 2 tablespoons each of olive oil and red wine vinegar. Rub the mixture all over the lamb, ensuring it gets into the cuts. Prick the aubergines and place them in a roasting tray at the bottom of the oven. Roast both the lamb and aubergines for 45 minutes. In a pestle and mortar, smash the feta into a paste. Mix in a splash each of feta brine and chili jar liquor, along with enough water to make a smooth sauce. Transfer the sauce to a jug, add a pinch of black pepper, and drizzle with extra virgin olive oil if desired. Let the lamb rest on a plate. Roughly chop the aubergines. Deglaze the roasting tray on the stovetop with water and pour the juices into a separate jug. Splash the flatbreads with a bit of the deglazing liquid and heat them in the oven. Tear mint leaves over the aubergines, drizzle with 1 tablespoon each of extra virgin olive oil and red wine vinegar, and season. Serve the lamb on top of the aubergines on a board. Pour any resting juices into the jug of deglazing liquid. Serve with pickled chilies, flatbreads, feta sauce, and deglazing liquid for drizzling.

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