Quick and Easy

Dukkah-crusted roasted lamb rumps

Dukkah (doo-kah) is an aromatic spice and nut blend from Egypt that adds a beautiful savoury note to a range of dishes. In this recipe, Nici Wickes has used it to coat beautifully tender lamb rump
Lamb rumps with dukkah crumbs
2
35M
10M

Ingredients

Dukkah

Method

1.Preheat oven to 220°C.
2.Pat the rumps dry, rub with oil and season with salt. Heat an ovenproof frying pan to medium-hot and sear the rumps on the rounded side until well-browned. Turn and remove from the heat. Press ¼ cup dukkha onto each piece, on the browned side. Slide into the oven and cook for 20 minutes.
3.Remove, cover with foil and a tea towel, then rest for 10 minutes.
4.Slice on the diagonal for tenderest results and serve.

Dukkah

5.Preheat oven to 160°C.
6.Bake the nuts in a pan until they release their aroma and are lightly toasted – about 15 minutes. Transfer to a food processor and pulse until roughly chopped.
7.Roast the seeds in a pan until toasted and aromatic. Cool, then mix with the nuts and salt. Keep stored in a jar.
  • Dukkah recipe makes approximately 1 cup. – The larger lamb rumps can serve two people at a pinch, but a more generous serve needs one each.
Note

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