Lamb Roast… pretty much an iconic Aussie food. Mostly it is pierced with slices of garlic and rosemary and baked in an oven until it is cook (usually overcooked) and served with roasted veggies, gravy and mint sauce. Just thinking about it makes my mouth water.
I have to say I’m a bit over the old Lamb roast… so when delicious magazine bought out a Master Recipe “Roast Lamb” August 2008 page 142… I though why not, give it a go! I substituted the onions for eshallots the very first time (I find it hard to stick to a recipe) and whala… the yummiest gravy to zest up a lamb roast.
Next, I have been wanting to try some different things with crusts on food, as it is not something that I have done very often. I thought what else could be more iconicly Australian than Macadamia nuts… If your reading this and you haven’t heard of them. Macadamia nuts are a native Australian nut, that like most Australian’s, are hard on the outside, soft on the inside, are amazing when you get inside them, but are pretty hard to crack! LOL!
So a macadamia crust it was. It turned out beautifully and with the onion gravy perfectly complemented the lamb and macadamia nuts.
I also cooked a version in the Thermomix and was surprised at how wonderfully tender it was. I liked that to finish off the Lamb I put it in the oven at the same time as the roast vegetables and while the meat is resting and you are getting everything ready to serve, the gravy is cooking!
Honestly you don’t have to do a lamb roast to use the macadamia crust… it would work just as well on some chops, just put them in a baking tray and in the oven. Just a little something to spice up any meal really, as I’m sure it would taste nice on chicken as well!
1 leg of lamb between 1.5 and 2kg
10 – 12 Eshallots (french onions) or 5 large onions
3 Cloves of Garlic
2 Sprigs of Fresh Thyme (or dried if you don’t have fresh)
2 Teaspoons of Salt
120g Macadamia Nuts
2 Tablespoons Macadamia Nut Oil (30g)
2 Tablespoons Plain Flour
500mls of Stock (500g)
100mls Red Wine (100g) (Optional… but really?)
salt and pepper to taste
1. Preheat oven to 200 degrees celsius and splash a baking tray large enough to fit your lamb roast in with olive oil.
2. Peel and quarter onions and place in a sauce pan with whole cloves of garlic, cover with water and bring to the boil. Boil for 10 mins.
3. Drain onions and place in the bottom of the oiled baking dish, sprinkle with fresh thyme. Set aside garlic cloves.
4. Place garlic, salt, nuts and nut oil in a food processor and blend until all ingredients are a smooth paste. You could also do this in a mortar and pestle, it will just take a bit more time.
5. Place lamb roast on top of the onions in the baking dish and slather with the macadamia nut paste.
6. Turn your oven down to 180 degrees celsius and place dish in the oven. Cook until the lamb is to your liking.
1.5kg 1 hour = medium rare, 1 hour 30 mins = medium
2kg 1 hour 30 mins = medium rare, 2 hours = medium
7. When cooked, place the lamb on a serving plate cover with Aluminium foil and a tea towel to keep warm and rest (this is really important for tender lamb). Turn oven up to 200 degrees Celsius and place prepared vegetables in the oven.
8. Place baking tray with onions onto a hot plate on a medium heat. Place in butter and stir until melted. Add flour and stir with a fork to make sure there are no lumps cooking out the flour for about 2 minutes.
9. Pour in warm stock (if your stock is warm you are less likely to get lumpy gravy) and whisk to incorporate the flour and stock together. It should start to thicken.
10. Add wine and allow gravy to simmer for at least 15 minutes (this allows the flour to continue to cook out). You may need to add a little bit more stock/water if it gets too thick.
11. Salt and pepper to taste.
12. Slice lamb… making sure everyone gets a bit of the yummy macadamia crust, serve with vegetables and smother in the rich onion gravy!
Extra Ingredients 1200g water and TM Paste.
1. Place macadamia nuts, garlic and macadamia nut oil into the mixing bowl and grind 5 seconds/speed 7.
2. Place lamb roast in the Varoma and cover in nut paste.
3. Into the mixing bowl measure 1200g of water and 2 tablespoons of TM paste. Insert mixing basket and place in peeled eshallots or quartered onions.
4. Place Varoma on Thermomix and cook lamb 90 minutes/100 degrees/speed 2 for 1/5 kg lamb. You will need 2 hours for 2kg lamb.
5. Preheat oven to 250 degrees Celsius (about 20 minutes before the lamb is done steaming).
6. Remove Varoma and set aside. Remove mixing basket with spatula and allow to drain. Place drained onions in the bottom of the oiled baking dish and sprinkle with fresh thyme. Empty out mixing bowl and reserve liquid for gravy.
7. Carefully place steamed lamb on top of boiled onions and place into very hot oven for 30 – 40 minutes, until the macadamia crust is nice and brown. You can add your prepared vegetables at the same time and same temperature as you are browning the lamb.
8. After 30 – 40 minutes, remove lamb from the oven (leaving the vegetables to continue cooking and place the lamb on a serving plate cover with Aluminium foil and a tea towel to keep warm and rest (this is really important for tender lamb).
9. Scrape the contents of the baking tray (all the yummy onion, thyme and caramelised bits) into the mixing bowl add 500g of reserved stock water and a tablespoon of meat stock (Veggie stock is fine), red wine, butter, flour, salt and pepper and cook 20 minutes/Varoma/speed 2.
10. Meat is resting, veggies are continuing to cook, gravy is cooking. When Gravy is finished, vegetables will be ready and meat will be perfectly rested. Slice lamb… making sure everyone gets a bit of the yummy macadamia crust, serve with vegetables and smother in the rich onion gravy!
So give it a go and see how you like it… Personally the macadamia crust is going on all my lamb roasts from now on… and then when I get sick of it I will try something else!
So as usual, Enjoy Irresponsibly, because when you eat good food that you have made from scratch you can!