Macadamia & Parsley Crumbed Rack of Lamb
This recipe came from eatdrinkpaleo.com.au/ – This web page has some great stuff, just be sure to convert your Celsius to Fahrenheit Degrees!
3 Racks of lamb (French trimmed, aim for 4 lamb cutlets per person)
1 Cup macadamia nuts
1 Large garlic clove, peeled
1/2 Cup chopped parsley
4 tbsp olive oil
2/3 tsp Celtic salt
Salt and pepper to taste
Ghee for cooking
1.) Wash and pat dry racks of lamb, sprinkle with a little salt and pepper and set aside to bring to room temperature.
2.) Place macadamia nuts, chopped parsley and garlic clove in a food processor. Add 4 tablespoons of olive oil and a generous pinch of salt. Process into a thick, sticky paste.
3.) Heat a teaspoon of ghee in a frying to sizzling hot. Place the lamb rack, standing up, and fry for one minute. Turn the racks flat and fry for additional 30-40 seconds on each side so all three parts are sealed. Remove to a plate and once cooled down, cover the meatier side with 1-2 inch thick layer of macadamia paste, pressing down with your fingers. Place in the fridge to set. Leave the frying pan to prepare red wine sauce.
4.) Preheat oven to 395F.
5.) Place lamb racks in a slightly oiled tray crust side up and bake for 13 minutes at 395F. Turn the oven to 340F and roast for a further 8 minutes. Rest out of the oven for 10 minutes before serving. The crust is quite crumbly so be careful when transferring the lamb to a serving platter.
6.) Serve tomatoes with cherry tomatoes and a handful of fresh parsley, sweet potatoes and asparagus on the side. You can also make a simple green salad or a side of steamed broccoli with butter and lemon. Wash it all down with a nice bottle or two of Shiraz.
- St. Paddy’s Day Dinner
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