Remove the ne;ing ;om the boneless leg and unravel the leg. Season the outside of the leg with salt and pepper. Flip
over and add stu;ng mixture to one side of the leg cavi;,
and roll up the leg. Tie leg with butcher’s ;ine in ;o or thr;
places to hold together. Use skewers to hold the leg together at
the ends. Rub the leg with the remaining 2 tbsps of olive oil
and place on a rack in a roasting pan or oven-safe dish.
INGREDIENTS
1 boneless Australian leg of lamb
3 tbsps olive oil
¼ cup yellow onion, medium dice
1 cup dry white wine such as a Chenin Blanc
½ cup water
½ cup white sugar
Juice and zest of 1 lemon
2 ounces dried cranberries
3 ounces dried plums (prunes), cut into quarters
Salt and pepper to taste
4 ounces rustic-style bread such as Italian Pugliese, cut into small cubes
3 ounces macadamia nuts
Macadamia Nut Stuffing
Recipe provided by
Meat & Livestock Australia
Aussie Roast Leg of Lamb
with Cranberry, Plum, and
METHOD
Preheat a conventional oven to 350°F (325°F for convection).
In a small saucepan, heat 1 tbsp of the olive oil. Add the
onion and sauté until onion becomes translucent. Add wine,
water, sugar and lemon juice. Stir to dissolve sugar. Add
dried ;uit, season with salt and pepper, and bring mixture
to a simmer. Cook for approximately 7 to 10 minutes until
;uit has rehydrated.
While ;uit is simmering, place cubed bread in small mixing
bowl. Place macadamia nuts in a plastic zip bag. Using a
small pan or a meat tenderizer, lightly hammer the nuts until
broken up and add to bread.
A;er ;uit has simmered, use a slo;ed spoon to carefully
remove ;uit and add to the bread and nut mixture. Allow the
hot syrup to drain ;om the spoon back into the pan. Return
pan to stove and continue cooking the syrup over medium
heat until thick – approximately 5 minutes. Add the hot
syrup to the bread mixture and stir to combine. Season with
salt and pepper to taste, set aside.
Place into oven and cook uncovered until a meat
thermometer inserted into the thickest part of the roast
reads 125°F to 130°F – about
20 minutes per pound
(unstu;ed) for approximate
cooking time. Remove ;om
oven and cover with foil. Allow
to rest for 10 to 15 minutes
before slicing. Roast will
continue to increase in
temperature 8°F to 10°F.
TEST LAMB FOR DONENESS You can test for doneness by simply prodding the lamb with your finger. When it has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the feel of the meat, the more well-done it is. Most people prefer lamb when it’s medium-rare or medium, but lamb is also delicious when cooked well-done. Whichever way you prefer, here’s a handy guide to use when cooking Australian lamb.
Rare
TEMP
120–130°F
APPEARANCE
Very red; very moist
with warm juices
COOK
20–25 min/lb at 360°F
RES T
8–10 min
FEEL
Soft
Well-done TEMP 150–165°F APPEARANCE No pink or red, slightly moist with clear juices COOK
35–40 min/lb at 360°F REST
8–10 min FEEL Firm
Medium Rare
TEMP
130–140°F
APPEARANCE
Lighter red; very moist
with warm juices
COOK
25–30 min/lb at 360°F
REST
8–10 min
FEEL
Soft, slightly spongy
and springy
Medium
TEMP
140–150°F
APPEARANCE
Pink red color; moist
with clear pink juice
COOK
30–35 min/lb at 360°F
REST
8–10 min
FEEL
Slightly firm and
springy