Dukkah Crusted Roast Lamb - Salamanca Fresh

Ingredients

• 1.4kg lamb leg, bone in
• 3 tbsp olive oil
• 2 tbsp lemon thyme leaves
• 2 cloves garlic, crushed
• 1/4 cup (35g) dukkah +extra, to serve, if desired
• 3/4 cup (185ml) vegetable stock
• 700g Kennebec potatoes, quartered, peeled
• Zest of 1 lemon
• 1/2 150g bag baby spinach leaves
• 1 avocado, sliced
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/3 cup mint leaves
• 60g soft feta