Dukkah-Crusted Lamb with Potatoes & Cauliflower Rice
Egyptian in origin, dukkah is a crunchy blend of nuts, seeds, and warm spices, and compliments rich, tender lamb. Round out this flavorful holiday meat with buttery Hasselback potatoes and citrusy rice cauliflower.
Recipe - Downers Grove, IL
Dukkah-Crusted Lamb with Potatoes & Cauliflower Rice
Prep Time50 Minutes
Servings12
Cook Time217 Minutes
Calories500
Ingredients
1 (6 to 7 lb.) semi-boneless leg of lamb
4 Tbsp. Fresh Thyme extra virgin olive oil, divided
½ cup shelled raw pistachios
½ cup lemon almonds
3 Tbsp. roasted and salted sunflower seeds
½ (0.8 oz.) pkg. Fresh Thyme poultry herb blend (rosemary, sage, and thyme), divided
4 tsp. organic garam masala, divided
1 tsp. Fresh Thyme fine sea salt, divided
2 Tbsp. fresh lemon juice
1 (32 oz.) container Fresh Thyme low sodium organic vegetable broth, divided
3 lb. Yukon Gold potatoes
4 cloves garlic, minced
1½ tsp. Fresh Thyme organic ground turmeric
2 (14 oz.) packages organic riced cauliflower
Fresh mint, for garnish
Directions
- Preheat oven to 350°F. Pat lamb dry with paper towels; set aside. Brush bottom of a large, shallow roasting pan with 2 Tbsp. olive oil. Place roasting rack in roasting pan; set aside.
- For dukkah, in a food processor, place add pistachios, lemon almonds, sunflower seeds, 1 Tbsp. thyme leaves from herb blend, 3 tsp. garam masala, and ½ tsp. salt. Cover and pulse for 1 to 2 minutes or until powderlike. Transfer to a medium bowl.
- For basting sauce, whisk together lemon juice, 1 Tbsp. olive oil, remaining 1 tsp. garam masala and ¼ cup dukkah; brush on lamb and let stand at room temperature for 20 minutes. Set aside remaining dukkah.
- Place lamb, fat side up, on rack in roasting pan. Pour 2 cups broth in bottom of roasting pan.
- For Hasselback potatoes, scrub potatoes; pat dry. Cut off a thin lengthwise slice from each potato to create a flat base. Carefully cut vertical slits, every ¼ inch, about three-fourths of the way deep through each potato.
- Finely chop remaining herbs from herb blend. In a large bowl, toss together potatoes, half of the chopped herbs, remaining 1 Tbsp. olive oil, remaining ½ tsp. salt, garlic, and turmeric to coat. Arrange coated potatoes in bottom of roasting pan around roasting rack.
- Tightly cover pan with foil. Roast for 1½ hours. Uncover and baste with pan juices. Add remaining 2 cups broth to the bottom of the pan. Cover and roast for 1 to 2 hours more or until an instant-read thermometer reaches 145°F in the thickest part of the lamb without touching bone. Remove pan from oven.
- Preheat broiler to high. Uncover lamb and potatoes; broil 6 inches from heat for 4 to 7 minutes or until a crust forms on the lamb. Carefully, sprinkle and pat reserved dukkah over lamb to coat.
- Transfer lamb to a cutting board; loosely cover with foil and let rest for 15 minutes. Cover potatoes to keep warm. Meanwhile, prepared cauliflower rice according to package directions.
- To serve, place cauliflower rice on a large serving platter. Slice lamb; place lamb and potatoes on top cauliflower rice. Garnish with remaining herb blend and mint, if desired.
50 minutes
Prep Time
217 minutes
Cook Time
12
Servings
500
Calories
Directions
- Preheat oven to 350°F. Pat lamb dry with paper towels; set aside. Brush bottom of a large, shallow roasting pan with 2 Tbsp. olive oil. Place roasting rack in roasting pan; set aside.
- For dukkah, in a food processor, place add pistachios, lemon almonds, sunflower seeds, 1 Tbsp. thyme leaves from herb blend, 3 tsp. garam masala, and ½ tsp. salt. Cover and pulse for 1 to 2 minutes or until powderlike. Transfer to a medium bowl.
- For basting sauce, whisk together lemon juice, 1 Tbsp. olive oil, remaining 1 tsp. garam masala and ¼ cup dukkah; brush on lamb and let stand at room temperature for 20 minutes. Set aside remaining dukkah.
- Place lamb, fat side up, on rack in roasting pan. Pour 2 cups broth in bottom of roasting pan.
- For Hasselback potatoes, scrub potatoes; pat dry. Cut off a thin lengthwise slice from each potato to create a flat base. Carefully cut vertical slits, every ¼ inch, about three-fourths of the way deep through each potato.
- Finely chop remaining herbs from herb blend. In a large bowl, toss together potatoes, half of the chopped herbs, remaining 1 Tbsp. olive oil, remaining ½ tsp. salt, garlic, and turmeric to coat. Arrange coated potatoes in bottom of roasting pan around roasting rack.
- Tightly cover pan with foil. Roast for 1½ hours. Uncover and baste with pan juices. Add remaining 2 cups broth to the bottom of the pan. Cover and roast for 1 to 2 hours more or until an instant-read thermometer reaches 145°F in the thickest part of the lamb without touching bone. Remove pan from oven.
- Preheat broiler to high. Uncover lamb and potatoes; broil 6 inches from heat for 4 to 7 minutes or until a crust forms on the lamb. Carefully, sprinkle and pat reserved dukkah over lamb to coat.
- Transfer lamb to a cutting board; loosely cover with foil and let rest for 15 minutes. Cover potatoes to keep warm. Meanwhile, prepared cauliflower rice according to package directions.
- To serve, place cauliflower rice on a large serving platter. Slice lamb; place lamb and potatoes on top cauliflower rice. Garnish with remaining herb blend and mint, if desired.
