Macadamia-Crusted Roast Lamb
Ingredients
- 1/2 cup flat-leaf parsley
- 2.5kg leg of lamb
- 1/4-1/3 extra-virgin olive oil
- 1 1/2 cup mint
- 1 tbs honey
- 2 tsp balsamic glaze
- 2 tbs white balsamic vinegar
- 1 tsp lemon, zest
- 3 sprig rosemary, leaves stripped
- 150g macadamias, roughly chopped
- 1 clove garlic, crushed
Method
- Preheat oven to 200°C. Line a roasting pan with baking paper. Season lamb with salt and pepper and bake for 1 hour and 15 minutes.
- Meanwhile, in a small bowl, combine macadamia, rosemary, honey and balsamic glaze. Set aside.
- To make the mint sauce, coarsely chop mint and parsley and combine with garlic and zest in a bowl. Stir in vinegar and enough oil to form a slightly thick sauce. Set aside.
- Remove lamb from oven and reduce oven temperature to 180°C. Press macadamia mixture firmly over lamb. Return to oven and bake for 45 minutes or until crust is golden.
- Remove lamb from oven and cover loosely with foil. Rest for 10 minutes before carving. Serve with rustic mint sauce.
