Ingredients

• 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

Method

• Step 1 Preheat a covered barbecue on medium (alternatively, preheat oven to 180C).
• Step 2 Finely grate the rind of 1 orange. Juice the oranges. Reserve 1/4 cup (60ml) of the juice.
• Step 3 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.
• Step 4 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.
• Step 5 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.
• Step 6 Combine the tomato, fetta, parsley and bread in a large bowl. Combine the reserved orange juice and remaining oil in a small bowl. Season.
• Step 7 Drizzle the salad with the dressing. Serve with the lamb.