We all know that lamb is delicious, but seriously, can it get more delicious than a rack of lamb? Juicy portion of tender lamb with just the right amount of fat kissing the edges, perhaps even with some crunchy bits on the bones that are lovely morsels of finger-lickin’ goodness! But have you tried taking it to the next level with fresh herbs and ground macadamias? If you haven’t, then you are in for a real treat, and this recipe is one to add to your collection of “yep, gonna cook that one again!”
- 1 1/2 cups macadamia meal
- 3 Tbs finely chopped fresh flat-leaf parsley
- 1 tsp salt 1/2 tsp black pepper
- 3 Tbsp olive oil
- 3 Frenched racks of lamb, trimmed of all but a thin layer of fat, then brought to room temperature
- 2 Tbsp dijon mustard
1) Stir together macadamia meal, parsley, rosemary, mustard, salt and pepper in a bowl, then drizzle with 2 tablespoons oil and toss until combined well.
2) Put oven rack in middle position and preheat to 200°C.
3) Season lamb with salt and pepper. Heat remaining tablespoon oil in a large frying pan over moderately high heat until hot but not smoking, then brown lamb rack one at a time, turning once, about 4 minutes per rack. Transfer to a large roasting pan, arranging fatty sides up.
4) Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion on each rack, gently pressing to adhere.
5) Roast lamb 25 minutes, finishing it off with a 2-minute grill if the top hasn’t browned, and transfer to a cutting board. Let stand 10 minutes, then serve with your choice of vegetables. We recommend roasted Brussel sprouts and broccoli with olive oil, garlic and paprika.