Dukkah Butterflied Lamb Leg

Dukkah Butterflied Lamb Leg

Ready in 45 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 13, 2019.


Moroccan Veggies

  • 2 carrots
  • 1 red onion
  • 1 pack pumpkin wedges
  • 1 pack Moroccan veggie spices
  • ½ pack green beans *


  • 1 pack butterflied lamb leg
  • 1½ Tbsp dukkah (adults)

To Serve

  • Remaining dukkah (optional, adults)
  • 150g yoghurt
  • 1 pack pomegranate molasses (optional, adults)


  1. Prep and cook vegetables Preheat oven to 220oC. Dice carrots 2cm and cut onion into 2cm wedges. Toss on two lined oven trays with pumpkin, Moroccan veggie spices and a drizzle of oil. Season and roast for about 25 minutes, or until tender.
  2. Prep lamb Pat lamb dry, season with salt, then coat in first measure of dukkah. Heat a drizzle of oil in a fry-pan on high heat. Sear lamb in pan for 1-2 minutes each side, or until browned (lamb does not need to be cooked through yet).
  3. Roast lamb When vegetables have 15 minutes cook time remaining, toss and switch trays around. Push vegetables aside on the top tray, then place lamb on beside them. Toss green beans through vegetables on bottom tray.
  4. Continue cooking Roast lamb for 8-10 minutes for medium (depending on thickness), or until cooked to your liking. Butterflied lamb leg differs in size and thickness, so remember to cook to your liking. Set lamb aside to rest, covered, for 5 minutes.
  5. Finish vegetables Continue roasting vegetables in oven for remaining time. Thickly slice lamb against the grain and toss back through any resting lamb juices.
  6. Serve vegetables topped with lamb, remaining dukkah and yoghurt. Drizzle over pomegranate molasses.

Nutritional Information

Energy 2639 kj
631 kcal
Protein 29.0g
Carbohydrate 15.3g
Fat 50.0g