Dukkah Crusted Lamb

Method

1. Preheat the oven to 200°C (390°F) to prepare for roasting the lamb.
2. Pat the 300 g of lamb dry with a paper towel, then brush all surfaces evenly with the 2 tablespoons of olive oil.
3. Press the 50 g of dukkah firmly onto all sides of the oiled lamb to form a dense, even crust.
4. Heat a cast-iron skillet or oven-safe pan over high heat and sear the dukkah-crusted lamb for approximately 3 minutes per side until the crust is deeply golden and fragrant.
5. Transfer the seared lamb to the preheated oven and roast for 35 minutes, or until the internal temperature reaches your desired doneness.
6. Remove the lamb from the oven and allow it to rest for 5 minutes before slicing, so the juices redistribute evenly throughout the meat.