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
Recipe provided by Meat & Livestock Australia
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
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