Lamb with macadamia nuts, currants and Tuscan cabbage

• 2kg leg of lamb, boned and rolled
• 1 onion, finely chopped
• 1 bunch Tuscan cabbage, stems trimmed, coarsely chopped
• 2 tablespoons olive oil
• 1 clove of garlic, crushed
• ½ cup currants
• 1 cup raw macadamia nuts, roughly chopped
• 40g white breadcrumbs
• 1 egg, lightly beaten
  
  

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.
• Recipe & photo courtesy of Australian Macadamia Society