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.
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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.
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.