Dukkah-Crusted Lamb with Potatoes & Cauliflower RiceDukkah-Crusted Lamb with Potatoes & Cauliflower Rice
Dukkah-Crusted Lamb with Potatoes & Cauliflower Rice
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.
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Recipe - Downers Grove, IL
Dukkah-Crusted Lamb with Potatoes and Cauliflower Rice
Dukkah-Crusted Lamb with Potatoes & Cauliflower Rice
Prep Time50 Minutes
Servings12
Cook Time217 Minutes
svg/info/recipe-caloriesCreated with Sketch.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
3 (8.5 oz.) container sesame citrus riced cauliflower
Fresh mint, for garnish
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Place lamb, fat side up, on rack in roasting pan. Pour 2 cups broth in bottom of roasting pan.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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
svg/info/recipe-caloriesCreated with Sketch.
500
Calories

Shop Ingredients

Makes 12 servings
1 (6 to 7 lb.) semi-boneless leg of lamb
Not Available
4 Tbsp. Fresh Thyme extra virgin olive oil, divided
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
½ cup shelled raw pistachios
Raw Shelled Pistachios
Raw Shelled Pistachios - 1 Pound
$28.99/lb$28.99/lb
½ cup lemon almonds
Lemon Almonds
Lemon Almonds - 1 Pound
$9.99/lb$9.99/lb
3 Tbsp. roasted and salted sunflower seeds
Made With Roasted Salted Sunflower Seeds Tub
Made With Roasted Salted Sunflower Seeds Tub - 9 Ounce
$5.99$0.67/oz
½ (0.8 oz.) pkg. Fresh Thyme poultry herb blend (rosemary, sage, and thyme), divided
Fresh Thyme Organic Poultry Blend
Fresh Thyme Organic Poultry Blend - 0.75 Ounce
$2.50$3.33/oz
4 tsp. organic garam masala, divided
Simply Organic Garam Masala
Simply Organic Garam Masala - 3 Ounce
$10.99$3.66/oz
1 tsp. Fresh Thyme fine sea salt, divided
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
2 Tbsp. fresh lemon juice
Lemons
Lemons - 1 Each
$0.99
1 (32 oz.) container Fresh Thyme low sodium organic vegetable broth, divided
Fresh Thyme Organic Low Sodium Vegetable Broth
Fresh Thyme Organic Low Sodium Vegetable Broth - 32 Ounce
$2.39$0.07/oz
3 lb. Yukon Gold potatoes
Yukon Gold Potatoes
Yukon Gold Potatoes - 0.75 Pound
Sale
$0.52 avg/ea was $0.74 avg/ea$0.69/lb
4 cloves garlic, minced
Garlic
Garlic - 1 Each
$0.69
1½ tsp. Fresh Thyme organic ground turmeric
Fresh Thyme Organic Turmeric
Fresh Thyme Organic Turmeric - 2 Ounce
$2.99$1.50/oz
3 (8.5 oz.) container sesame citrus riced cauliflower
Not Available
Fresh mint, for garnish
Fresh Thyme Organic Mint
Fresh Thyme Organic Mint - 0.75 Ounce
$2.50$3.33/oz

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Place lamb, fat side up, on rack in roasting pan. Pour 2 cups broth in bottom of roasting pan.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.