Boned Leg of Lamb with Mint and Macadamia Nut Stuffing
	1   boned leg of lamb   1 Tbs    dijon mustard   1 Tbs    mint - fresh   .5 cups    macadamia nuts   .5 cups    breadcrumbs - fresh   1   egg     1 Prep: Using a food processor, finely mince the mint and macadamia nuts. Add the breadcrumbs and egg and pulse to form the stuffing. 2 If the boned leg is tied, remove the ties and unwrap the leg. Firmly pack with stuffing and re-tie. 3 Place in an oven preheated to 180°C and cook for 40 minutes per kg (1 - 1.25 hours) or a meat thermometer registers 60°C in the thickest part for med-rare meat.   Servings: 8 Yield: 1 leg   Copyright © 2006, The Gourmet Saint