Clean-up of pantry (2006 was a busy year for shopping apparently) yielded a bag of macadamia nuts and hence.
Crust is equal parts macadamia nuts and breadcrumbs with some chopped parsley tossed in. Just press on top. You can brown, as I did, the rack beforehand if you like. Marinade is EVOO red wine vinegar, rosemary and smoked paprika.
Minikin is stuffed with couscous, butter, chicken stock, dried raisins, macadamia nuts and pepitas. Mixed together and placed in the cavity. As a handy hint; use a round biscuit cutter to cut a lid out of the minkin.
Underneath the lamb is slices of field mushroom and red onion.
All cooked in 180C oven for 25 minutes*. Rest the lamb rack for 5 minutes. Toss the snow pea shoots in some EVOO and good salt. Serve.
I was really just using stuff I had but it worked together nicely.
*Actually 25 minutes is more of an averaging, the pumpkins could go up to thirty and the lamb could get down to 15-17 if you were after something closer to rare.