Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 6

The sweet, nutty flavours of the dukkah are sure to make this dish popular with all who taste it. While the roasting of the red capsicum for the remoulade takes a little extra effort, the end result is worth it. However, for the sake of time management, tinned roasted capsicums can be substituted.

300g sweet potatoes, peeled and cut into 2cm cubes

125g carrots, peeled and cut into 2cm cubes

150g parsnips (peeled weight), cut into 2cm cubes

250g pumpkin, peeled and cut into 2cm cubes

1 onion, diced

1 teaspoon grated lemon rind

4 cloves garlic, finely chopped or crushed

2 tablespoons dukkah

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon ground fennel seeds

⅛ teaspoon ground cloves

½ teaspoon chicken stock powder

1.25–1.5kg boneless butterflied leg of lamb, visible fat removed

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

For the Roasted Red Pepper Remoulade

1 large red capsicum

1 long red chilli, diced

1 clove garlic, roughly chopped

1 tablespoon cider vinegar

2 teaspoons lemon juice

½ teaspoon salt

1 egg

1 cup olive oil

Place the sweet potatoes, carrots, parsnips, pumpkin, onion, lemon rind and garlic in the slow cooker and stir to combine.

Mix the dukkah, cumin, coriander, fennel, cloves and stock powder in a small bowl. Coat the lamb in the spice mix and place on top of the vegetables, sprinkling any leftover spices over the top. Cover and cook on High for 4 to 5 hours or Low for 8 to 9 hours or until the lamb is tender.

To make the roasted red pepper remoulade, preheat a grill to high. Cut capsicum in half and remove seeds and membranes. Brush skin with a little canola (or similar) oil. Place, skin side up under the grill and cook until the skin is blackened. Place in a bowl and cover with cling wrap. When cool enough to handle, remove the skin. Place capsicum flesh in the bowl of a food processor with the chilli, garlic, vinegar, lemon juice, salt and egg and process until smooth. With the motor running, gradually drizzle in the olive oil until the mixture emulsifies (thickens). Add salt to taste.

Remove the lamb from the slow cooker and keep warm.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken (do not thicken too much — this is just to give the sauce around the vegetables a little substance). Cook, uncovered, for 5 minutes more, adding salt and pepper to taste and if needed, a little pinch of sugar. Skim any fat from the surface.

To serve, cut the lamb into thick slices. Serve drizzled with the remoulade and with the roasted vegetables alongside.