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
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Ingredients

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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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.

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