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Categories:
lamb red wine rosemary wholegrain mustard clove garlic bay leaves Salad mixed greens nuts nut oil ground cumin ground coriander cayenne powder lemon juice vinegar
Viewed: 65 - Published at: 5 years agoIngredients
- 2 1/4 lb leg of lamb
- 1/4 cup red wine
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp wholegrain mustard
- 1 clove garlic, thinly sliced
- 3 None bay leaves
- None None FOR THE SALAD
- 5.25 oz mixed greens
- 1/3 cup macadamia nuts, halved, toasted
- 2 tbsp macadamia nut oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cayenne powder
- 2 tsp lemon juice
- 2 tsp cider vinegar
Method
- Place lamb in a shallow dish. Combine remaining ingredients then use to coat lamb. Chill, covered, for at least 2 hours, or overnight, turning occasionally. Let sit at room temperature for 30 mins before roasting.
- Preheat oven to 400°F. Place lamb in a roasting dish. Roast for 15 mins. Reduce oven to 350°F and roast for 1 hour for medium-rare, or until cooked to your liking. Let rest, loosely covered with foil, for 15 mins before carving.
- Meanwhile, to make the salad, place mixed greens and macadamia nuts in a large bowl. Whisk together remaining ingredients and season. Drizzle over salad and toss gently. Serve with lamb.
