serves
12-15
prep
15 minutes
cook
4 hours
difficulty
Easy
serves
12-15
people
preparation
15
minutes
cooking
4
hours
difficulty
Easy
level
Ingredients
- 5-7 kg whole lamb
- sea salt and freshly ground pepper
- 2 tbsp dukkah
- 100 ml olive oil
- 200 g salt bush, to serve
Resting time: 15 min
Instructions
Prepare a charcoal fire or spit.
Rub the lamb with salt, pepper and dukkha. Brush all over with olive oil, then tie to a rack or put on the spit and roast for 3-4 hours, turning as necessary. As a general guide, the lamb should take 40 minutes cooking per kilo. Once done, cover loosely with foil and rest for 15 minutes. Carve the lamb and serve on a bed of salt bush.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
