Slow-Roasted Lamb with Wattleseed and Macadamia Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs lamb leg, toasted and ground wattleseed, roughly chopped 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Frequently asked questions

How long does Slow-Roasted Lamb with Wattleseed and Macadamia Crust take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Lamb with Wattleseed and Macadamia Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb leg from drying out.

Can I substitute ingredients in Slow-Roasted Lamb with Wattleseed and Macadamia Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Lamb with Wattleseed and Macadamia Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Lamb with Wattleseed and Macadamia Crust?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes