• Partnered with
  • Serves 2
  • 35 mins cook
  • 10 mins marinate

Dukkah-crusted roasted lamb rumps

Lamb rumps with dukkah crumbs

Dukkah (doo-kah) is an aromatic spice and nut blend from Egypt that adds a beautiful savoury note to a range of dishes. In this recipe, Nici Wickes has used it to coat beautifully tender lamb rump


  • 1-2 lamb rumps
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 cup dukkah (see below)


  • 1/2 cup macadamias
  • 1/2 cup almonds
  • 2 tbsp sesame seeds – Nici used a mix of black and white
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/2 tsp sea salt


  1. Preheat oven to 220°C.
  2. Pat the rumps dry, rub with oil and season with salt. Heat an ovenproof frying pan to medium-hot and sear the rumps on the rounded side until well-browned. Turn and remove from the heat. Press ¼ cup dukkha onto each piece, on the browned side. Slide into the oven and cook for 20 minutes.
  3. Remove, cover with foil and a tea towel, then rest for 10 minutes.
  4. Slice on the diagonal for tenderest results and serve.


  1. Preheat oven to 160°C.
  2. Bake the nuts in a pan until they release their aroma and are lightly toasted – about 15 minutes. Transfer to a food processor and pulse until roughly chopped.
  3. Roast the seeds in a pan until toasted and aromatic. Cool, then mix with the nuts and salt. Keep stored in a jar.
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