Lamb rump with Moroccan dukkah

Vanessa Lewis

Gone are the days of the sub-primal cuts being the cheap cuts. These cuts sure as hell deliver the flavour. The molars might have to do a tad more work but your taste buds will be rewarded. Bring on the lamb rump, I say.

Serve this lamb with my beans with crumb topping.

For the pan-seared lamb with dukkah

4	Lamb rumps, 190-200g (cap off) (Main)
2 Tbsp	Moroccan seasoning (Main)
2 Tbsp	Butter
2 Tbsp	Olive oil
¼ cup	Moroccan dukkah, recipe below

For the Moroccan dukkah

½ cup	Toasted hazelnuts
¼ cup	Sesame seeds
2 Tbsp	Moroccan seasoning (Main)
½ tsp	Sea salt flakes
½ tsp	Ground black pepper

Directions

1. Preheat oven to 180C. Heat a large frying pan.
2. Rub the lamb with Moroccan seasoning. Put the butter and oil in the pan and heat till bubbling.
3. Cook the lamb 2 minutes on each side or until seared well, basting with the butter and oil.
4. Place the lamb in a roasting dish, sprinkle over the dukkah and place in the oven for 15-20 minutes or until cooked to your liking.
5. Remove from oven and rest for 10 minutes.
6. For the Moroccan dukkah: Place all ingredients in a blender or mini food processor and blitz till the mix resembles a crumb. Store in an airtight container or lidded jar.