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
Shop Ingredients
Makes 12 servings
Not Available
Fresh Thyme Organic Extra Virgin Olive Oil - 33.8 Ounce
$16.99$0.50/oz
Raw Shelled Pistachios - 1 Pound
$28.99/lb$28.99/lb
Not Available
Made With Roasted Salted Sunflower Seeds Tub - 9 Ounce
$5.99$0.67/oz
Fresh Thyme Organic Poultry Blend - 0.75 Ounce
$2.50$3.33/oz
Simply Organic Garam Masala - 3 Ounce
$10.99$3.66/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Lemons - 1 Each
$0.99
Fresh Thyme Organic Low Sodium Vegetable Broth - 32 Ounce
$2.39$0.07/oz
Yukon Gold Potatoes - 0.75 Pound
$0.74 avg/ea$0.99/lb
Garlic - 1 Each
2 for $1.00
$0.50 was $0.69
Fresh Thyme Organic Turmeric - 2 Ounce
$2.99$1.50/oz
Via Emilia Organic Riced Cauliflower - 14.1 Ounce
$2.99$0.21/oz
Fresh Thyme Organic Mint - 0.75 Ounce
$2.50$3.33/oz
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.