Ella's Kitchen
Skin good enough to eat
Tender Lamb with Macadamia nuts, currants and Tuscan cabbage
Ingredients
2kg leg of lamb, boned and rolled1 onion, finely chopped
1 bunch Tuscan cabbage, stems trimmed, coarsely chopped
2 tablespoons olive oil
1 clove of garlic, crushed
˝ cup currants
1 cup raw macadamia nuts, roughly chopped
40g white breadcrumbs
1 egg, lightly beaten
Directions
To Cook:Heat the oil in a heavy-based frying pan over medium heat.
Saute the onion until soft and golden. Add Garlic and cabbage and sauté until cabbage has softened.
Add currents and macadamia nuts, and season to taste with sea salt and freshly ground black pepper.
Remove from stovetop and place in a medium sized bowl, then set aside to cool. Stir through breadcrumbs and egg.
Fill lamb with macadamia mixture and secure tightly with string.
Place lamb into a baking dish and cook for 1 hour at 200C. Remove and rest for 15 minutes before carving. Serve with baked vegetables.
Serves 6.
MACADAMIA NUTS:
Macadamia nuts contain beneficial nutrients that support human health.They are a high energy food, full of protein, fiber, vitamins, minerals and antioxidants.
Dietary trials in Australia demonstrated that macadamia nut consumption lowered risk indicators for heart disease and cholesterol.
Macadamias contain natural oils. They are high in heart-friendly monounsaturated fat, which contains oleic fatty acid as well as paimitoleic fatty acid (also present in fish oils). Macadamias come in tops for containing the highest amount of monounsatarated fatty acids in a natural food.
Dietary trials in Australia demonstrated that macadamia nut consumption lowered risk indicators for heart disease and cholesterol.
Macadamias contain natural oils. They are high in heart-friendly monounsaturated fat, which contains oleic fatty acid as well as paimitoleic fatty acid (also present in fish oils). Macadamias come in tops for containing the highest amount of monounsatarated fatty acids in a natural food.