Name: Fire up the barbie for this Dukkah Lamb with Rocket and Pomegranate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6
Ingredients: 2 tbsp dukkah; 2 cloves garlic, crushed; 1 tbsp chopped fresh oregano; 2 tsp finely grated lemon rind; ⅓ cup extra virgin olive oil; 1.2kg butterflied lamb leg; ⅓ cup finely chopped fresh parsley; 1 tbsp lemon juice; 1 bunch rocket; ¼ cup fresh pomegranate seeds

Fire up the barbie for this Dukkah Lamb with Rocket and Pomegranate

Your perfect summer BBQ meal is here.

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Serves 4-6

Prep

15M

Cook

25M

Resting

15M

Total

40M

The flavours in this dish are next level!

TIP – Dukkah is available at major supermarkets. We chose an Almond & Cashew blend, but any variety can be used.

Ingredients

2 tbsp dukkah

2 cloves garlic, crushed

1 tbsp chopped fresh oregano

2 tsp finely grated lemon rind

⅓ cup extra virgin olive oil

1.2kg butterflied lamb leg

⅓ cup finely chopped fresh parsley

1 tbsp lemon juice

1 bunch rocket

¼ cup fresh pomegranate seeds

Method

Step 1

Combine dukkah, garlic, oregano, half the lemon rind and half the oil in a large bowl. Season with salt and pepper.

Step 2

Score skin-side of lamb at 3cm intervals. Add to dukkah mixture. Toss well to coat.

Step 3

Heat a barbecue grill over a medium-high heat. Add lamb. Cook about 5-6 mins on each side, or until browned. Reduce heat to low. Close lid or cover lamb loosely with foil. Cook for a further 15 mins for medium doneness, or until cooked to your liking. Transfer to a large plate. Rest, loosely covered with foil, for 15 mins.

Step 4

Combine parsley and lemon juice with remaining lemon rind and oil in a jug. Season. Mix well.

Step 5

Thickly slice lamb. Arrange on a serving platter with rocket. Spoon over parsley mixture. Sprinkle with pomegranate seeds.

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