Name: Honey-glazed lamb with mint and macadamia crumble
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 1
Ingredients: 1.8kg leg of lamb; 117.98 gm honey; 1/4 tsp dried mint leaves; 125.00 ml macadamia nuts, roughly chopped; 9.20 gm extra virgin olive oil; 2 middle bacon rashers, trimmed, finely chopped; 40.00 ml plain flour; 510.00 gm chicken style liquid stock; 40.00 ml chopped fresh mint

Honey-glazed lamb with mint and macadamia crumble

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Prep Time:
15 minutes

Cook Time:
105 minutes

Total Time:
120 minutes

Elevate lamb with indigenous nuts and herbs!

Ingredients:

1.8kg leg of lamb
117.98 gm honey
1/4 tsp dried mint leaves
125.00 ml macadamia nuts, roughly chopped
9.20 gm extra virgin olive oil
2 middle bacon rashers, trimmed, finely chopped
40.00 ml plain flour
40.00 ml chopped fresh mint

Instructions:

Preheat oven to 180C/160C fan-forced. Lightly grease a large roasting pan. Put lamb in the pan. Mix honey and dried mint in a small bowl until combined. Brush half of the honey mixture over the lamb. Season with salt and pepper.
Roast the lamb, brushing with the sweet honey glaze every 20 minutes, for 1 hour and 30 minutes for medium doneness, or until it reaches your preferred level of doneness. Place the lamb on a plate, cover it loosely with foil, and let it rest for 15 minutes before serving.
Heat a frying pan over medium heat. Toast macadamias for 4 to 5 minutes, stirring occasionally. Transfer to a bowl. Add oil to pan, increase to medium-high heat. Cook bacon until golden and crisp, about 3 to 4 minutes. Combine with macadamias in the bowl, season with salt and pepper.
After skimming fat from the roasting pan, leave ¼ cup of juices in the pan. Place the pan over high heat, add flour, and cook while stirring for 3 to 4 minutes until bubbling. Gradually pour in the stock, stirring until the mixture is smooth. Bring it to a boil, then reduce the heat to medium-low. Let it simmer for 10 minutes, stirring occasionally until slightly thickened. Season with salt and pepper to taste.
Mix the fresh mint with the macadamia mixture and sprinkle it over the lamb. Serve the sliced lamb drizzled with gravy.

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