“Okkah” Crusted Butterflied Lamb

  • Prep Time: 20 minutes
  • Cooking Time: 20 minutes plus resting time
  • Servings: 4 as a main or 8 as part of a menu
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The idea for this “Okkah” crusted butterflied lamb was inspired by my friend chef Ray Kersh of Edna’s Table fame, as an alternative to dukkah.

Ingredients

  • 1.5kg butterflied shoulder of lamb
  • 2 tablespoons (40ml) extra virgin olive oil°
  • Macadamia Okkah
  • 1/3 cup unsalted macadamias
  • 1 tablespoon sesame seeds
  • 3 teaspoons coriander seeds
  • 3 teaspoons cumin seeds
  • 2 teaspoons wattle seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground bush tomato or akudjura
  • 1 teaspoon sea salt flakes
  • cracked pepper or native pepperberry

Instructions

  1. For macadamia okkah: Preheat oven to 180°C (160°C fan-forced) place macadamia, sesame, coriander, cumin, wattle and fennel seeds on a paper-lined oven tray. Toast for 5 – 8 minutes, or until lightly fragrant. Cool then process with bush tomato, salt and pepper. This makes 1 ¼ cups.
  2. Pre-heat BBQ to high. If lamb is uneven in thickness, beat with a rolling pin or meat mallet between two double sheets of plastic wrap. It may be easier to cut into two flattish pieces. Rub with oil and then rub all over with around ½ cup okkah.
  3. Seal lamb for 5 minutes on each side, or until browned. Reduce heat to medium low and continue to cook for another 10 minutes on each side, turning as often as needed to prevent burning. Cook more for well done, less for rare.
  4. Remove lamb and rest, loosely cover with foil for 10 minutes. Slice thickly and sprinkle with some extra okkah if desired.

Notes

Lyndey’s Note: This recipe makes 1 ¼ cups okkah but only ½ cup is needed for this recipe. Store the remainder in an airtight container or serve with fresh bread and extra virgin olive oil.

Serve with BBQ Pumpkin, Cashew & Spinach Salad.

Related Recipe: Lamb cutlets with Macadamia Hummus

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