Lamb with Macadamia Nuts, Currants and Tuscan Cabbage- 2kg leg of lamb, boned and rolled
- 1 onion, finely chopped
- 1 bunch Tuscan cabbage, stems trimmed, coarsely chopped
- 2 tablespoons olive oil
- 1 clove of garlic, crushed
- � cup currants
- 1 cup raw macadamia nuts, roughly chopped
- 40g white breadcrumbs
- 1 egg, lightly beaten
Heat the oil in a heavy-based frying pan over medium heat. Saute the onion until soft and golden. Add garlic and cabbage and saut� until cabbage has softened. Add currents and macadamia nuts, and season to taste with sea salt and freshly ground black pepper. Remove from stovetop and place in a medium sized bowl, then set aside to cool. Stir through breadcrumbs and egg.
Fill lamb with macadamia mixture and secure tightly with string. Place lamb into a baking dish and cook for 1 hour at 200C. Remove and rest for 15 minutes before carving. Serve with baked vegetables. Serves 6.
� Recipe & photo courtesy of Australian Macadamia Society
Fill lamb with macadamia mixture and secure tightly with string. Place lamb into a baking dish and cook for 1 hour at 200C. Remove and rest for 15 minutes before carving. Serve with baked vegetables. Serves 6.
� Recipe & photo courtesy of Australian Macadamia Society
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