Gnarly on the outside but beautifully blushing in the middle
Serves 8
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This gnarly dukkah roast lamb is a true celebration dish. Featuring eggplant, mint, pickled chillies, feta and flatbreads, the one-pot (or shall we say board?) main will easily dazzle with its flavourful and textured roast. Place this gorgeous centrepiece within reach of everyone for a great conversation starter.

Jamie’s One Pan Wonders premieres on BBC Lifestyle on Monday, 27 February at 7.25pm on StarHub channel 423, Singtel channel 255 and BBC Player.


  • 1 x 2 kg leg of higher-welfare lamb, bone in
  • 50 g dukkah
  • 4 cloves of garlic
  • Olive oil
  • Red wine vinegar
  • 4 eggplants (250 g each)
  • 100 g barrel-aged feta cheese
  • 1 x 300 g jar of pickled green chillies
  • Extra virgin olive oil
  • 4 large flatbreads
  • 1 bunch of mint (30 g)

Preheat the oven to full whack (240 C). Use a large sharp knife to slice through the lamb at 2 cm intervals, going right down to the bone.


Crush the dukkah in a pestle and mortar until fine, then peel and pound in the garlic.


Loosen with 2 tbsps each of olive oil and red wine vinegar, then rub the mixture all over the lamb, getting into all those cuts. Prick the whole eggplants and place in a large roasting tray on the bottom of the oven, sitting the lamb directly on the bars above. Roast for 45 mins.


Meanwhile, in the pestle and mortar, smash the feta into a paste, then muddle in a splash each of feta brine and liquor from the pickled chilli jar, with enough water to make a smooth, spoonable sauce. Decant into a cute jug, add a pinch of black pepper and drizzle with a little extra virgin olive oil, if you like.


When the time’s up, sit the lamb on a large plate to rest – it will be gnarly on the outside but beautifully blushing in the middle. Roughly chop the soft eggplants on a large board.


Transfer the tray to the hob and stir in a good splash of water until reduced, scraping up any sticky bits, then carefully pour the liquor into a small jug, to serve.


Splash a little of the liquor on to the flatbreads and heat them for a few minutes on the oven shelves, while you tear the mint leaves over the eggplants. Drizzle with 1 tbsp each of extra virgin olive oil and red wine vinegar, mix well, season to perfection and spread across the board.


Sit the lamb on top, pouring any resting juices into the jug of liquor. Serve with the pickled chillies, toasted flatbreads, feta sauce and liquor, for drizzling.

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