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Recipe

Aussie marinated lamb leg

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
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Ingredients

Aussie marinated lamb leg
  • 1.8 kilogram easy carve leg of lamb
  • 1/4 cup red wine
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon wholegrain mustard
  • 1 clove garlic, thinly sliced
  • 3 bay leaves
Salad
  • 150 gram mesclun or mixed leaves of choice
  • 1/2 cup macadamia halves, toasted
  • 2 tablespoon macadamia oil
  • 2 teaspoon bush spice blend
  • 2 teaspoon lemon juice
  • 2 teaspoon apple cider vinegar

Method

Aussie marinated lamb leg
  • 1
    Place lamb leg in a shallow dish. Pour over combined remaining ingredients, turning leg to coat; chill, covered, at least 2 hours, or overnight, turning occasionally. Remove from fridge 30 minutes before roasting.
  • 2
    Preheat oven to hot, 200°C.
  • 3
    Place lamb into a baking dish; roast 15 minutes. Reduce oven to moderate, 180°C; bake a further 1 hour, for medium-rare (bake longer to taste). Rest, loosely covered with foil, 15 minutes before carving.
  • 4
    Meanwhile, to make salad, place salad leaves and macadamias in a large bowl. In a small jug, whisk together remaining ingredients; season to taste. Drizzle dressing over salad just before serving; toss gently.
  • 5
    Serve lamb, sliced, with salad.

Notes

Bush spice blend is a mixture of herbs, bush spices and seasonings available in jars from the herb and spice section of supermarkets.

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