Orange Hazelnut Crusted Lamb Leg With Tomato Bread Salad

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Use fresh oranges and hazelnuts to enhance the delicious flavours of this tender slow-cooked lamb.

The ingredient of Orange Hazelnut Crusted Lamb Leg With Tomato Bread Salad

• 2 oranges
• 150g whole hazelnuts
• 2 teaspoons ground cumin
• 1 4 cup 60ml olive oil
• 2 5kg coles australian lamb whole leg roast
• 1 2 x 300g coles bakery rustic baguette cut into 1cm thick slices
• 4 roma tomatoes cut into thin wedges
• 100g coles australian fetta crumbled
• 1 2 cup flat leaf parsley leaves

The Instruction of orange hazelnut crusted lamb leg with tomato bread salad

• preheat a covered barbecue on medium alternatively preheat oven to 180c
• finely grate the rind of 1 orange juice the oranges reserve 1 4 cup 60ml of the juice
• process the hazelnuts until they resemble fine breadcrumbs combine the hazelnut meal orange rind remaining orange juice cumin and 1 tablespoon of the oil in a small bowl
• place the lamb in a disposable baking tray use a sharp knife to make 4 deep cuts in the top of lamb press the hazelnut mixture over lamb and into the cuts to coat roast in covered barbecue using indirect heat or in oven for 2 1 2 hours for medium or until cooked to your liking cover with foil halfway through cooking to prevent over browning set aside for 10 mins to rest
• meanwhile brush the bread with a little oil cook on the barbecue grill or a chargrill heated on medium for 1 2 mins each side or until lightly charred set aside to cool
• combine the tomato fetta parsley and bread in a large bowl combine the reserved orange juice and remaining oil in a small bowl season
• drizzle the salad with the dressing serve with the lamb

Nutritions of Orange Hazelnut Crusted Lamb Leg With Tomato Bread Salad

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