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Dukkha Crusted Lamb Rump

  • Meat Lamb
  • Cut Rump

Imagine offering your customers a dish that combines the rich, tender flavors of premium lamb with the exotic, nutty crunch of traditional Dukkha seasoning. Introducing the Dukkha Crusted Lamb Rump – a culinary masterpiece that promises to delight and impress!

Ingredients

Ingredients Description 2 units 4 units 8 units
Lamb Rump  cap on/ scored 2 4 8
Salt   .5 tsp 1 tsp 2 tsp
Olive Oil   1.5 tbsp 3 tbsp 6tbsp
Dukkah mix   .25 cup .5 cup 1 cup
Lemon zest   1 2 4

Preparation

Butcher – Preparation/Method

  1. In a small bowl, combine oil, dukkah, and lemon zest. Stir well.
  2. Season both sides of roasts with the salt.
  3. Spread dukkah mixture over the fat cap of the rumps and press to adhere.
  4. Transfer to a tray or platter for display. Garnish with fresh rosemary or parsley, if desired.

Customer – Instructions for Preparation

  1. Preheat oven to 220°C. Place dukkah crusted lamb rump on a rack in a roasting pan, allow to come to room temperature as the oven heats.
  2. Roast for 25 - 30 minutes for medium, or until cooked to your liking.
  3. Transfer roast to a plate, cover loosely with foil, and rest 10 mins before carving.

Serving Suggestion

  • Serve with Balsamic Roasted Carrots & Brussels Sprouts