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Orange hazelnut-crusted lamb leg with tomato bread salad

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Get ready to be impressed by our Orange hazelnut-crusted lamb leg. Served with a tangy tomato bread salad, it makes the perfect main for entertaining guests.

  • Serves8
  • Cook time2 hour 35 minutes
  • Prep time15 minutes, (+ 10 mins resting time)
Orange hazelnut-crusted lamb leg with tomato bread salad


  • 2 oranges
  • 150g whole hazelnuts
  • 2 tsp ground cumin
  • ¼ cup (60ml) olive oil
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • ½ x 300g Coles Bakery Rustic Baguette, cut into 1cm-thick slices
  • 4 roma tomatoes, cut into thin wedges
  • 100g Coles Australian Fetta, crumbled
  • ½ cup flat-leaf parsley leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on medium (alternatively, preheat oven to 180°C).
  2. Step 2

    Finely grate the rind of 1 orange. Juice the oranges. Reserve ¼ cup (60ml) of the juice.
  3. Step 3

    Process the hazelnuts until they resemble fine breadcrumbs. Combine the hazelnut meal, orange rind, remaining orange juice, cumin and 1 tbs of the oil in a small bowl.

  4. Step 4

    Place the lamb in a disposable baking tray. Use a sharp knife to make 4 deep cuts in the top of lamb. Press the hazelnut mixture over lamb and into the cuts to coat. Roast in covered barbecue using indirect heat, or in oven, for 2½ hours for medium or until cooked to your liking. Cover with foil halfway through cooking to prevent over browning. Set aside for 10 mins to rest.

  5. Step 5

    Meanwhile, brush the bread with a little oil. Cook on the barbecue grill or a chargrill heated on medium for 1-2 mins each side or until lightly charred. Set aside to cool.
  6. Step 6

    Combine the tomato, fetta, parsley and bread in a large bowl. Combine the reserved orange juice and remaining oil in a small bowl. Season.
  7. Step 7

    Drizzle the salad with the dressing. Serve with the lamb.