Marinated Lamb Leg With Macadamia Nut Salad

• 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

1. 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.
2. Preheat oven to 400u0b0F. Place lamb in a roasting dish. Roast for 15 mins. Reduce oven to 350u0b0F 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.
3. 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.

lamb, red wine, rosemary, wholegrain mustard, clove garlic, bay leaves, salad, mixed greens, nuts, nut oil, ground cumin, ground coriander, cayenne powder, lemon juice, vinegar

Taken from recipes-plus.com/api/v2.0/recipes/26206 (may not work)