Slow-Roasted Lamb with Wattleseed and Macadamia Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-roasted lamb leg encrusted with toasted wattleseed and crushed macadamia nuts for a uniquely Australian flavor and texture combination. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb leg, wattleseed, macadamia nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 325°F (160°C). In a small bowl, combine 2 tbsp toasted and ground wattleseed, 1/2 cup roughly chopped macadamia nuts, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tsp lemon zest, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Pat dry the 3 lb lamb leg and rub it all over with 3 tbsp olive oil, then press the wattleseed and macadamia crust mixture firmly onto the surface of the lamb.
  3. Step 3: Place the lamb on a roasting rack in a roasting pan and cook in the oven for 2.5 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Baste occasionally with pan juices.
  4. Step 4: Remove the lamb from the oven and cover loosely with foil. Let it rest for 15 minutes before slicing thinly against the grain for serving.

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