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)
Ingredients
- 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on medium (alternatively, preheat oven to 180°C).Step 2
Finely grate the rind of 1 orange. Juice the oranges. Reserve ¼ cup (60ml) of the juice.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.
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.
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.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.Step 7
Drizzle the salad with the dressing. Serve with the lamb.
