Preparation time is 10minutes
Cook time is 2hours
Total time is 2hours 10minutes
Serve is for 10 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
10
- 1/2 cup flat-leaf parsley
- 2.50kilograms leg of lamb
- 1/4-1/3 extra-virgin olive oil
- 1 1/2 cup mint
- 1tablespoons honey
- 2teaspoons balsamic glaze
- 2tablespoons white balsamic vinegar
- 1teaspoons lemon, zest
- 3 sprig rosemary, leaves stripped
- 150grams macadamias, roughly chopped
- 1 clove garlic, crushed
Method
Step 1 of 5
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.
Step 2 of 5
Meanwhile, in a small bowl, combine macadamia, rosemary, honey and balsamic glaze. Set aside.
Step 3 of 5
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.
Step 4 of 5
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.
Step 5 of 5
Remove lamb from oven and cover loosely with foil. Rest for 10 minutes before carving. Serve with rustic mint sauce.
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