The Perfect Roast Lamb

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Grind the dukka spice blend in a pestle and mortar.
   ▶ ≈0:58
2. 2
   Remove the ends from garlic cloves, peel them, and add to the dukka. Pound into a paste.
   ▶ ≈1:20
3. 3
   Mix in olive oil and red wine vinegar, then season with salt and pepper.
   ▶ ≈1:26
4. 4
   Slice down along the bone of the lamb leg with cuts spaced about 2cm apart, cutting down to the bone.
   ▶ ≈1:49
5. 5
   Rub the spice paste all over the lamb leg with your hands.
   ▶ ≈2:16
6. 6
   Prick the aubergines with a knife to prevent them from bursting during cooking.
   ▶ ≈2:37
7. 7
   Place the aubergines on the bottom of the roasting tray, then position the marinated lamb leg on top. Roast in a preheated 240°C (450°F) oven for 45 minutes.
   ▶ ≈2:46
8. 8
   Pound the feta cheese in a pestle and mortar until smooth. Add liquid from the pickled chillies jar or water to achieve a spoonable sauce consistency. Finish with a drizzle of olive oil.
   ▶ ≈3:54
9. 9
   Cut open the roasted aubergines, season with salt, pepper, olive oil and vinegar, then top with fresh mint and parsley to make a warm aubergine salad.
   ▶ ≈5:09
10. 10
    Remove the lamb from the tray and let it rest. Add a little water to the roasting pan and heat gently on the stovetop, stirring to dissolve the caramelised bits into a gravy.
    ▶ ≈5:51
11. 11
    Quickly warm the flatbreads in the oven.
    ▶ ≈6:11
12. 12
    Hold the lamb leg by the bone like a kebab skewer and carve along the pre-cut lines.
    ▶ ≈6:45
13. 13
    Top a warm flatbread with roasted aubergine salad, fresh herbs, pickled chillies and sliced lamb. Drizzle with feta sauce and gravy, then roll and serve.
    ▶ ≈7:22