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

Ingredient Substitutions

• Instead of Ducker Spice Blend: Baharat blend, Cumin‑coriander‑fennel mix with toasted nuts
• Instead of Garlic Cloves: Garlic paste
• Instead of Olive Oil: Canola oil
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Aubergines: Zucchini
• Instead of Feta Cheese: Goat cheese, Cotija
• Instead of Pickled Chilies: Fresh chilies + vinegar
• Instead of Fresh Mint Leaves: Fresh basil
• Instead of Fresh Parsley: Cilantro
• Instead of Flatbreads: Pita bread, Naan

Equipment Needed

• Mortar and Pestle
• Sharp Chef Knife
• Cutting Board
• Roasting Tray
• Mixing Bowl
• Tongs (optional)
• Spatula or Spoon
• Oven

Critical Steps — Do Not Skip

• Grinding the ducker spice blend to release aroma
• Scoring the leg of lamb for quick, even cooking
• High‑heat roasting at 240 °C for a crisp crust
• Resting the lamb before carving
• Achieving the right consistency for the feta herb sauce

Chef Tips from the Video

• Toast the ducker spices briefly for a deeper, nuttier aroma.
• Score the lamb in a crosshatch pattern on all sides for maximum surface area.
• After resting, slice the lamb against the grain for tenderness.
• Serve with a squeeze of fresh lemon juice for extra brightness.

Troubleshooting

Storage

Refrigerator: Store leftover lamb, aubergines and feta sauce in airtight containers for up to 3 days.

Freezer: Wrap the cooked lamb tightly in foil and freeze for up to 2 months; thaw before reheating.

Room temperature: Do not leave the cooked dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Grind the ducker spice blend and store in an airtight jar for up to 6 months.
• Rub the spice paste onto the lamb and refrigerate up to 12 hours before roasting for deeper flavor.
• Prepare the feta herb sauce a few hours ahead and keep chilled; thin with a little water before serving.

Frequently Asked Questions