LAMB LEG ROLLED WITH WATTLESSED AND MACADAMIA NUTS WITH MANGO SAUCE
- 2.2kg Easy-carve (boned out) lamb leg
- 200g crushed macadamia nuts
- 200g SFF roasted wattleseed
- 500g mango puree
- a pinch of SFF rainforest mint vinegar
- 50g butter
Length-wise, roll one half into the macadamia nuts and the other half into the Wattleseed
Place the leg into a hot oven and cover with aluminium foil ensuring that the plasticized metal does not touch the food. Use a piece of baking paper, if necessary. Roast for 1 and a half hours at 200 degrees C and then remove the covering and roast until the nuts are just browned. Use a meat thermometer for accurate measurement of the doneness. Remove from the oven and allow to rest for 15 minutes before carving, remembering to remove the string.
Place the mango puree, SFF rainforest mint vinegar, butter, salt and pepper into a saucepan. Warm for a few minutes on a medium heat.
Slice the lamb leg and fan on a plate over Lemon myrtle infused rice or fettuccini . Drizzle with the mango sauce and accompany with your favourite steamed greens or baked vegetables.