Macadamia & Parsley Crumbed Rack of Lamb

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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!

Ingredients:

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

Method:

1.) Wash and pat dry racks of lamb, sprinkle with a little salt and pepper and set aside to bring to room temperature.

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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.

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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.

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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.

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