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How to make Honey glazed lamb with mint and macadamia crumble

Yield = 6
Prep time: 0:15
Cook time: 1:45
Total time: 2:00

Ingredients

  • 1.8kg leg of lamb
  • 1/3 cup honey
  • 1/4 teaspoon dried mint leaves
  • 1/2 cup macadamia nuts, roughly chopped
  • 2 teaspoons extra virgin olive oil
  • 2 middle bacon rashers, trimmed, finely chopped
  • 2 tablespoons plain flour
  • 2 cups Massel chicken style liquid stock
  • 2 tablespoons chopped fresh mint

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Lightly grease a large, flameproof roasting pan. Place lamb in pan. Place honey and dried mint in a small bowl. Stir well to combine. Brush half the honey mixture all over lamb. Season with salt and pepper.
  • Step 2 Roast lamb, basting with the remaining honey mixture every 20 minutes, for 1 hour 30 minutes for medium or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil. Stand for 15 minutes.
  • Step 3 Meanwhile, heat a frying pan over medium heat. Cook macadamias, stirring occasionally, for 4 to 5 minutes or until toasted. Transfer to a bowl. Add oil to pan. Increase heat to medium-high. Cook bacon, stirring occasionally, for 3 to 4 minutes or until golden and crisp. Add to macadamias in bowl. Season with salt and pepper.
  • Step 4 Skim fat from roasting pan, leaving ¼ cup juices in pan. Place pan over high heat. Add flour. Cook, stirring, for 3 to 4 minutes or until bubbling. Slowly add stock, stirring until smooth. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Season with salt and pepper.
  • Step 5 Toss fresh mint through macadamia mixture. Sprinkle over lamb. Serve lamb sliced and drizzled with gravy.