Marinated Lamb Leg With Macadamia Nut Salad - cooking recipe

Ingredients

2 1/4 lb leg of lamb
1/4 cup red wine
1 tbsp fresh rosemary, finely chopped
1 tbsp wholegrain mustard
1 clove garlic, thinly sliced
3 None bay leaves
None None FOR THE SALAD
5.25 oz mixed greens
1/3 cup macadamia nuts, halved, toasted
2 tbsp macadamia nut oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne powder
2 tsp lemon juice
2 tsp cider vinegar

Preparation

Place lamb in a shallow dish. Combine remaining ingredients then use to coat lamb. Chill, covered, for at least 2 hours, or overnight, turning occasionally. Let sit at room temperature for 30 mins before roasting.
Preheat oven to 400\u00b0F. Place lamb in a roasting dish. Roast for 15 mins. Reduce oven to 350\u00b0F and roast for 1 hour for medium-rare, or until cooked to your liking. Let rest, loosely covered with foil, for 15 mins before carving.
Meanwhile, to make the salad, place mixed greens and macadamia nuts in a large bowl. Whisk together remaining ingredients and season. Drizzle over salad and toss gently. Serve with lamb.