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Orange hazelnut crusted lamb leg with tomato bread salad
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Prep Time:
25 minutes
Cook Time:
155 minutes
Total Time:
180 minutes
Elevate slow-cooked lamb with fresh oranges and hazelnuts for a burst of delicious flavors.
Ingredients:
  • 2 oranges
  • 150g whole hazelnuts
  • 5.00 gm ground cumin
  • 60ml olive oil
  • 2.5kg Lamb Whole Leg Roast
  • 1/2 x 300g Rustic Baguette, cut into 1cm-thick slices
  • 4 roma tomatoes, cut into thin wedges
  • 100g Australian Fetta, crumbled
  • 125.00 ml flat-leaf parsley leaves
Instructions:
  • Preheat barbecue with cover on medium heat, or preheat oven to 180C.
  • Grate the zest of 1 orange finely and juice the oranges, setting aside 1/4 cup (60ml) of the juice.
  • Pulse hazelnuts into fine crumbs. Mix hazelnut crumbs with orange zest, rest of the orange juice, cumin, and 1 tablespoon of oil in a small bowl.
  • Place the lamb in a disposable baking tray and make 4 deep cuts on the top. Press the hazelnut mixture over the lamb and into the cuts to coat. Roast in a covered barbecue with indirect heat or in the oven for 2 1/2 hours for medium doneness or until cooked to your preference. Halfway through cooking, cover with foil to avoid excessive browning. Let it rest for 10 minutes before serving.
  • Brush the bread lightly with oil and grill on a barbecue or chargrill over medium heat for 1-2 minutes per side until lightly charred. Allow the bread to cool before serving.
  • In a large bowl, toss together the tomato, feta, parsley, and bread. In a small bowl, mix the reserved orange juice and remaining oil. Season with salt and pepper to taste.
  • Drizzle the salad generously with the flavorful dressing and plate it alongside the succulent lamb.

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