Dukkha Roast Hogget Recipe

Dukkha Roast Hogget Recipe

My summer feast Dukkha Roast Hogget Recipe.

The hogget leg as with all meats must be taken out of the fridge before roasting to bring to room temperature, this allows the meat to cook evenly.

The ingredients needed are - 

  • Hogget Leg 1 - 2kg you could use lamb or mutton also.
  • 50g Dukkha 
  • 4 Garlic Cloves
  • 4 aubergines
  • 100g feta cheese
  • 1 bunch of mint
  • 4 flatbreads
  • Olive oil 
  • Greek Yogurt

My Method

Pre heat your oven to the highest heat.

Slice through the hogget in 2cm intervals, down to the bone. 

Mix the dukkha with 2 tablespoons of olive oil.

I put the garlic cloves, spaced out, in the intervals made

Rub the dukkha and olive oil into the hogget making sure you get the rub in all of the cuts.

Prick aubergines and add to the bottom of the roasting tray, sit the hogget on a rack on top of the aubergines.

Roast for 45 minutes

When times up on the oven, take your hogget to rest. It will be lovely and crispy on the outside and pink in the middle.

Roughly chop the aubergines.

Dont waste the juices in the tray - place the tray on the hob and heat, you may need to add a little water. Scrap all of the little crispy, tasty bits off of the tray and when reduced, pour into a jug. This is wonderful poured on the flatbreads.

Slice your hogget, pile up your flatbread, drizzle on the juices, add aubergine and crumble feta cheese and enjoy.