1. Preheat the oven to 180c (360f)
2. Lay the loin “fat”-side down on a large board and pull the flap away.
3. Spread half the mustard and half the Native Mint along the inside of the loin and pull the flap back.
4. Roll the loin back into its original shape and tie with butcher’s string at 2cm intervals to secure.
5. Spread the remaining mustard along the top of the loin.
6. Combine the macadamias, Wattleseed, salt and pepper and the remaining Native Mint and press into the mustard to form a crust around the loin.
7. Place the loin crust side up on a baking tray and bake for 35 minutes if you like your lamb pink, or 45 minutes if you prefer it cooked through.
8. Rest the loin in a warm place for 10 minutes before carving.
recipe from “Wild Lime - cooking from the bushfood garden” by Juleigh Robbins
