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

By Nici Wickes
  • 35 mins cooking
  • 10 mins marinating
  • Serves 2
  • Print


  • 1-2 lamb rumps
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 cup dukkah (see below)
  • 1/2 cup macadamias
  • 1/2 cup almonds
  • 2 tablespoon sesame seeds – Nici used a mix of black and white
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon sea salt


  • 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.
  • 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.

read more from