How To Cook The Perfect Roast Lamb

Ingredients

• 2.2 kg Leg of Lamb (bone‑in, skin on)
• 50 g Ducker Spice Blend (Egyptian mix of coriander seeds, fennel seeds, cumin, hazelnuts, sesame seeds)
• 4 pcs Garlic Cloves (peeled)
• 2 Tbsp Olive Oil (extra‑virgin)
• 2 Tbsp Red Wine Vinegar
• 1 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 2 pcs Aubergines (medium, cut into chunks)
• 100 g Feta Cheese (crumbled)
• 2 Tbsp Pickled Chilies (chopped)
• 1/4 cup Fresh Mint Leaves (roughly chopped)
• 1/4 cup Fresh Parsley (roughly chopped)
• 5 pcs Flatbreads (store‑bought or homemade)
• 3 Tbsp Water (for thinning feta sauce and deglazing pan)

Instructions

1. Grind Ducker Spice Blend

   Place the 50 g ducker spice blend in the mortar and grind with the pestle until a fine, aromatic powder forms.

   Time: PT5M

2. Make Garlic Paste

   Peel the 4 garlic cloves, add them to the mortar and pound until a smooth paste develops.

   Time: PT3M

3. Combine Rub Ingredients

   Add the ground ducker, 2 Tbsp olive oil, 2 Tbsp red wine vinegar, 1 tsp salt and 1 tsp black pepper to the mortar and mix into a thick paste.

   Time: PT2M

4. Score the Lamb

   Using the chef’s knife, cut 2 cm deep slits all the way down to the bone around the leg of lamb, creating a lattice pattern.

   Time: PT5M

5. Rub the Lamb

   Work the spice paste into the scored cuts and over the entire surface of the lamb, using your hands to press it in.

   Time: PT5M

6. Prep Aubergines

   Cut the aubergines into bite‑size chunks and prick each piece a few times with a knife to prevent bursting.

   Time: PT3M

7. Preheat Oven

   Preheat the oven to 240 °C (450 °F).

   Time: PT10M

8. Arrange in Roasting Tray

   Spread the prepared aubergine chunks on the bottom of the roasting tray and place the seasoned leg of lamb directly on top.

   Time: PT2M

9. Roast Lamb and Aubergines

   Roast for 45 minutes, allowing the high heat to create a crisp, caramelised crust while keeping the interior juicy.

   Time: PT45M

   Temperature: 240°C

10. Make Feta Herb Sauce

    While the lamb rests, crumble 100 g feta into a bowl, add water (or the brine from the feta pack) a tablespoon at a time, whisk to a smooth, spoon‑able sauce. Stir in chopped pickled chilies, mint and parsley.

    Time: PT5M

11. Rest the Lamb

    Remove the lamb from the oven, transfer to a cutting board and let rest for 10 minutes before carving.

    Time: PT10M

12. Deglaze Pan for Gravy

    Place the roasting tray on the stovetop over low heat, add a splash of water, scrape up the browned bits, bring to a gentle boil and reduce to a thin gravy.

    Time: PT5M

13. Reheat Flatbreads

    Warm the flatbreads in the oven for 2 minutes or quickly on a dry skillet until pliable.

    Time: PT2M

14. Slice and Serve

    Slice the lamb between the scored cuts, arrange on a platter with roasted aubergines, drizzle feta sauce, sprinkle fresh herbs, and serve with warm flatbreads and extra pickled chilies.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

5 g