Serves 6 as a main dish
- 2.3-2.5kg deboned leg of lamb (you can order this ready prepared from your butcher)
- 400g braai mushrooms, finely chopped
- 1 onion, finely chopped
- 60g butter
- 100g macadamia nuts, roughly chopped
- 2 spring onion, chopped
- 10ml dried Italian herbs
- 3 slices bread, crusts removed and crumbled
- Dijon mustard to taste
- olive oil to drizzle
- 300ml lamb stock
- 150ml red wine
- 20ml cornflour, mixed with a little water
- salt and freshly ground black pepper
- To make the stuffing, fry the chopped mushroom and onion in the butter until the onion is tender and transparent, about 7 minutes. Remove from the heat and allow to cool. Drain well – the mixture should be quite dry – add nuts, spring onion, herbs, bread and season to taste. Keep aside.
- Rub the inside of the deboned lamb with mustard and drizzle with olive oil. Spoon the stuffing mixture into the centre of the lamb, roll and secure firmly with kitchen string at even intervals. Wrap tightly in plastic wrap and chill for at least two hours before cooking.
- Preheat the oven to 180°C, unwrap the meat and weigh to calculate cooking time. Allow 50 minutes per kg for medium rare meat and 55 minutes per kg for medium. Add 12 minutes for each additional 250g. Place the meat in a roasting pan, drizzle with olive oil and season to taste. Roast the meat, basting occasionally with the meat juices.
- Transfer to a warmed platter, cover and allow to rest for at least 15 minutes.
- Meanwhile strain the juices into a small pan, add the remaining ingredients and simmer to thicken. Pour any more juices from the meat into the sauce.
- Carve the meat into fairly thick slices and serve immediately. Delicious served with roasted potatoes and seasonal vegetables.